Baked Ocean Trout with Freekeh, Grapefruit and Fennel Salad

Method

1. Set the steam oven to 100% steam at 100°C. Drain freekeh and place in a 1⁄3 gastronomic stainless-steel oven tray. Add 11⁄2 cups (375ml) water and 1 tsp salt. Steam for 45 minutes. Set aside to cool.
2. Heat a grill pan on high. Brush zucchini slices with olive oil and season with salt and pepper. Grill zucchini just until char marks appear; transfer to a large tray lined with a paper towel. Repeat until all zucchini is cooked. Set aside until required.
3. In the meantime, in a large jar with a lid, combine olive oil, grapefruit juice, pine nuts, vinegar, maple syrup, mustard and season to taste with salt and pepper; shake until well combined; set aside.
4. In a large mixing bowl, combine freekeh, zucchini, fennel, grapefruit and dill; dress with half the dressing and gently toss to combine.
5. 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.
6. Place trout onto a large serving platter, arrange salad decoratively around trout and serve drizzled with remaining dressing.

Recipe notes

• 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 for with buckwheat farro, pearl barley or brown rice.

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