Made to Match - Seared Trout

Seared Trout
Steinlager Pure

Al Brown recipe

Made to Match

The simplest preparations yield the most delicious results. Simply cooked fish nestled up to a salad made with a few interesting ingredients. Fresh, tasty, crisp and light match with the smooth, refeshing taste of Steinlager Pure.

Seared Trout


Serves 6

Fennel Watercress and Apple Salad

  • 2 large Fennel Bulbs (sliced wafer thin)
  • 1 Granny Smith Apple (cut into matchsticks)
  • 2 handfuls Watercress (torn)
  • 1/4 Cup Italian Parsley Leaves (torn)
  • 1/4 Cup Pale Inner Celery Leaves (torn)
  • 1/2 Cup Fried or Toasted Walnuts
  • 2 Tbl Apple Syrup
  • 2 Tbl Al's Village Press Lemon and Fennel Oil (or similar)
  • Flakey Sea Salt and Freshly Ground Black Pepper

Cooking and Serving

  • 6 x 150 gm Trout Portions (Salmon as a substitute is perfect)
  • Flakey Sea Salt and Freshly Ground Black Pepper
  • Cooking Oil
  • Butter
  • Fennel, Watercress and Apple Salad
  • 2 Lemons


In a mixing bowl, combine the sliced fennel, apple sticks, watercress, parsley, celery leaves and walnut pieces. Dress gently with apple syrup and lemon fennel oil, then season lightly and taste.  Hold.

Cooking method

Place a skillet  on medium-high heat. Season the trout. Once the skillet is hot add a splash of oil and a knob of butter, followed by the trout portions. Cook for 3 minutes on the first side, then turn and cook for a further 2 minutes, until just cooked through.

Serving suggestions

Place your trout in the centre of each plate and top with the fennel, watercress and apple salad. Finish the dish off with a squeeze of fresh lemon juice.