Crispy ocean trout
with mixed lettuce, flower petals, semi dried tomato salad
Paleo, gluten free, wheat free, grain free, dairy free, refined sugar free
What you'll need serves 2 2 ocean trout fillets, with skin 100g semi dried tomatoes, in olive oil 1/2 cucumber small hanful edible flower petals 2 large hanfduls mixed lettuce leaves macadamia oil for frying | How to make it Heat a large frying pan with macadamia oil. Place fish skin side down and fry until lightly golden. Flip and cook on other side for a further 10-15 minutes. Meanwhile, top lettuce, semi dried tomatoes and flower petals. Peel cucumber into string of fettuccine and garnish salad with it. Place cooked fish on top of salad when cooked through to your liking. |