Pan fried Ocean Trout with Hot Lemon Butter and Winter Slaw

Ingredients

• 2 Huon Ocean Trout portions, skin off
• 1 lemon, zest and juice
• 1 tbsp butter
• 1 tbsp olive oil
• 1 clove garlic, crushed
• 1/2 small fennel, finely shredded
• 1/8 red cabbage, shredded
• 1 small carrot, peeled and shredded
• 3 or 4 sprigs flat leaf parsley
• Dressing:
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp honey, depending on how sweet you like your slaw
• 1 clove garlic, finely minced

Method

1. 1

   Mix the dressing ingredients in a small bowl season to taste.
   Toss the fennel, carrot, cabbage and parsley in a large bowl, add dressing toss again and set aside.

2. 2

   Heat a medium fry pan with 1 tbsp olive oil over medium-heat.

3. 3

   Season Ocean Trout and cook, for one minute each side.

4. 4

   Add garlic and lemon and butter, swirl and shake the pan to melt the butter and distribute around the Ocean Trout.

5. 5

   Turn and cook for another 5 minutes. Basting with the pan juices. Serve with slaw.