Ocean trout with spinach puree and dutch carrots

Ok, so I love fish recipes, especially now summer is coming up and I guess most people associate fish with summer. Like hearty meat dishes on those long rainy days in winter. Ocean trout is so tasty and some might say its exactly like salmon, but the taste is more salty and theres more fat I feel in the flesh. You can always tell a ocean trout apart from a piece of salmon by on the skin side theres a red line that runs through the middle. I learnt this recipe along time ago, it can be pretty quick if your setup and organised shouldn't take to long at all.

Ingredients:

• Ocean trout, roughly 150 to 180 gram portions.
• Spinach, a big bags worth around the same size as a plastic shopping bag(dont worry once we blanch it in hot water it will loose most of its size)
• 1 Bunch of contiental parsely.
• 2 cloves of garlic
• Dutch carrots.
• Macadamia oil.
• Blender or vitamiser.

Method:

• So to speed up things boil some water, roughly 1 litre. 
• While the water is boiling heat a skillet or frying pan and get it hot. 
• Cook fish flesh side down once oil is just smoking in the pan. 
• Turn down temp of the hot plate and let the fish simmer, or place in the oven. 
• Place boiling water in a large pot and turn it the temp up high on the stove so it keeps boiling.
• Place all the spinach, parsely and garlic in the pot and blanch for no more than 30 seconds to 1 minute, get some tongs or a big slotted spoon and take out spinach and let it strain and cool in the sink.
• KEEP the water to blanch the carrots and throw them in now. 
• Squeeze a little excess water out of the spinach mix and place in the blender. This is important, always put a tea towel over the top of the blender in case the top flys off and hot spinach mix goes everywhere. (It happens daily in most commercial kitchens) . 
• Ok blend mix with a little oil to get consistency. 
• Season mix and place on the plate, next the dutch carrots which should be ready by now and then the fish. 
• Its also important to cook fish no more, depending on the size for no longer than 6-7 minutes. If you see white gooey bits coming out the sides thats good tasty protein fat that also indicates your overcooking it. Most fish can be a little bit under cooked anyway.

So that's it.
Dried wakame seaweed goes really well as garnish on top to add a little more taste and texture.

Makes: 2 to 3 serves

Prep/cook time: 20 to 30 minutes


Notes: 

• Gluten free
• Dairy free

General cooking and also travelling cooking tips to follow this week. Stay tuned.

Beef Salad with radish, mint & lemon

G'day,

Here's our first recipe.

You can serve as an entree or a main (simply adjust amounts in the ingredients list as you see fit).

Here we go: beef salad with red radish, fresh mint, spinach and lemon dressing. In Joe's words: "This is a absolute humdinger, an awesome summerly salad, the different textures of the soft beef, crunch radish and mint with lemon go so well."

Ingredients:

• Eye fillet, 150-200g (substitute lamb backstrap or loin, or even kangaroo for a variation)
• Fresh mint - 1 bunch 
• Red radish - 3
• Spinach
• 4 lemons (juiced)
• Extra virgin oil (or macadamia oil)
• Salt, pepper

Method:

• Pre-heat skillet or pan,add oil, once it starts to smoke slighty it's ready to sear the meat. 
• Sear meat each side roughly 2 minutes each side depending on size, until really brown and crispy. 
• Set aside to rest and elevate the meat over a wire wrack so any excess blood can drain away.
• Chop mint roughly and add to spinach. 
• Slice radish nice and fine and add to salad, combine the lemon juice with some oil and dress salad. 
• Slice the beef 
• Mix beef with salad and season to taste. 
• (Green chilli can also be added to add a little zing)

Serves: 1-2

Prep/cook time: 10-15 minutes

Notes:

• Gluten-free
• Dairy-free
• Egg-free
• Paleo approved

We'll be creating a video of this recipe shortly.

Send us your thoughts and photos.