4 rainbow trout fillets, boned and skinned
4 eggs
200g brown rice
25g butter, melted
Salt and freshly ground black pepper
4 scallions, chopped
1 carrot, peeled and grated into thin strips
100g mangetout, cut into thin strips, lengthways
1 tsp vinegar
1 avocado, sliced
2 tbsp sesame seeds, toasted
Dressing
2 tbsp rice wine vinegar
2 tablesp soy sauce
1 tbsp toasted sesame oil
Juice ½ lemon
1 garlic clove, peeled and crushed
2cm ginger, peeled and finely grated
4 rainbow trout fillets, boned and skinned
4 eggs
200g brown rice
25g butter, melted
Salt and freshly ground black pepper
4 scallions, chopped
1 carrot, peeled and grated into thin strips
100g mangetout, cut into thin strips, lengthways
1 tsp vinegar
1 avocado, sliced
2 tbsp sesame seeds, toasted
Dressing
2 tbsp rice wine vinegar
2 tablesp soy sauce
1 tbsp toasted sesame oil
Juice ½ lemon
1 garlic clove, peeled and crushed
2cm ginger, peeled and finely grated
Cook the rice as per packet instruction. Transfer it to a bowl and allow it to cool.
To cook the trout: Heat the grill to high. Brush a little of the melted butter over a baking tray. Lay the trout fillets on top, skin side down, and brush over the rest of the butter. Season with a little salt and black pepper. Cook for 4-6 minutes depending on the size of the trout fillets.
The dressing: Mix the dressing ingredients together in a small bowl. Taste and season. Combine the scallions, carrot and mangetout together in another bowl and stir through a tablespoon of the dressing. Add the rest of the dressing to the rice and stir well.
To poach the eggs: Bring a large pan of water to the boil. Add the vinegar and season with a little salt. Reduce to a very gentle simmer. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the remaining eggs.
Cook the rice as per packet instruction. Transfer it to a bowl and allow it to cool.
To cook the trout: Heat the grill to high. Brush a little of the melted butter over a baking tray. Lay the trout fillets on top, skin side down, and brush over the rest of the butter. Season with a little salt and black pepper. Cook for 4-6 minutes depending on the size of the trout fillets.
The dressing: Mix the dressing ingredients together in a small bowl. Taste and season. Combine the scallions, carrot and mangetout together in another bowl and stir through a tablespoon of the dressing. Add the rest of the dressing to the rice and stir well.
To poach the eggs: Bring a large pan of water to the boil. Add the vinegar and season with a little salt. Reduce to a very gentle simmer. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the remaining eggs.
To assemble the bowls: Divide the rice between four bowls. Flake the warm trout then arrange it along with the carrot, mange tout and avocado on top of the rice. Then add a poached egg into each bowl and sprinkle over the sesame seeds. Season the egg with a little salt and black pepper. Serve immediately
