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I have been travelling in Austria/Vienna over the past week and I have been inspired by there amazing cuisine culture. I really wanted to cook something from the sea because I was feeling a little bit homesick. As Austria is land locked they obviously don’t have fresh seafood and fish, so we bought a beautiful smoked lake trout from the markets and paired it with the mouth watering baked ricotta, which we also bought at Naschmarkt – a famous Viennese market.

Austrian trout Salad with baked Ricotta and Pear

Ingredients

250 g piece fresh ricotta, coarsely crumbed
4 tbs extra virgin olive oil
1 small lemon, rind finely grated
1 small orange, juiced
1/2 tsp fennel seeds, plus extra to sprinkle at the end
1 tbs white wine vinegar
1 tsp Dijon mustard
1 tbs honey
1/2 tsp curry powder
2 fillets smoked ocean trout
1 witlof, leaves separated
1 baby cos lettuce , leaves separated
30 g baby kale leaves
1 pear, core removed, thinly sliced
1/2 small red onion, thinly sliced
400 g can brown lentils, rinsed, drained

Method
1. Preheat oven to 200 degrees C /180 degrees C fan forced. Line a baking tray with baking paper. Place crumbled ricotta on prepared tray. Drizzle with 2 tbs of the oil. Season. Sprinkle with lemon rind and fennel seeds. Bake for 12 minutes or until golden.
2. Meanwhile combine the vinegar, orange juice, mustard, honey, curry powder and 2 tbs remaining oil in a jar, season and shake to combine.
3. Combine witlof, cos, kale leaves, pear, onion, lentils, ricotta, trout and half the dressing in a bowl. Toss to combine. Divide among plates. Drizzle with remaining dressing.

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