Set the steam oven to 100% steam at 100°C. Drain freekeh and place in a ⅓ gastronomic stainless-steel oven tray. Add 1½ cups (375ml) water and 1 tsp salt. Steam for 45 minutes. Set aside to cool.
Heat a grill pan on high. Brush zucchini slices with olive oil and season with salt and pepper. Grill zucchini until char marks appear; transfer to a large tray lined with a paper towel. Repeat until all zucchini is cooked. Set aside until required.
In the meantime, in a large jar with a lid, combine olive oil, grapefruit juice, pine nuts, vinegar, maple syrup, and mustard and season to taste with salt and pepper; shake until well combined; set aside.
In a large mixing bowl, combine freekeh, zucchini, fennel, grapefruit and dill; dress with half the dressing and gently toss to combine.
Heat oven on fan grill set at 180°C; brush trout with olive oil and season to taste with salt and freshly ground pepper. Cook, skin side down, for 15-18 minutes or until done to your liking.
Place trout onto a large serving platter, arrange salad decoratively around trout and serve drizzled with remaining dressing.
If you have a mandolin, your vegetable slices will be thinner and more evenly sliced.
Smoked rainbow trout can be substituted for fresh ocean trout fillets.
Freekeh can be substituted with buckwheat farro, pearl barley or brown rice.
Ingredients
Directions
Set the steam oven to 100% steam at 100°C. Drain freekeh and place in a ⅓ gastronomic stainless-steel oven tray. Add 1½ cups (375ml) water and 1 tsp salt. Steam for 45 minutes. Set aside to cool.
Heat a grill pan on high. Brush zucchini slices with olive oil and season with salt and pepper. Grill zucchini until char marks appear; transfer to a large tray lined with a paper towel. Repeat until all zucchini is cooked. Set aside until required.
In the meantime, in a large jar with a lid, combine olive oil, grapefruit juice, pine nuts, vinegar, maple syrup, and mustard and season to taste with salt and pepper; shake until well combined; set aside.
In a large mixing bowl, combine freekeh, zucchini, fennel, grapefruit and dill; dress with half the dressing and gently toss to combine.
Heat oven on fan grill set at 180°C; brush trout with olive oil and season to taste with salt and freshly ground pepper. Cook, skin side down, for 15-18 minutes or until done to your liking.
Place trout onto a large serving platter, arrange salad decoratively around trout and serve drizzled with remaining dressing.
If you have a mandolin, your vegetable slices will be thinner and more evenly sliced.
Smoked rainbow trout can be substituted for fresh ocean trout fillets.
Freekeh can be substituted with buckwheat farro, pearl barley or brown rice.
