Sprouted Buckwheat Salad With Confit Trout and Lemon Sauce

Sprouted Buckwheat Salad With Confit Trout and Lemon Sauce

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for sprouted buckwheat salad with confit trout and roast lemon sauce.

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Cooking tools:

  • Sprouter
  • Fine-mesh sieve
  • Mixing bowl
  • Kitchen towel
  • Oven
  • Baking sheet
  • Parchment paper
  • Whisk
  • Saucepan
  • Stove
  • Instant-read thermometer
  • Slotted spoon
  • Paper towel
  • Measuring spoon
  • Serving bowl
  • Plate

Ingredients

  • 145 gm (¾ cup) untoasted buckwheat
  • 80 gm baby or curly kale, trimmed
  • 2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved
  • ½ cup each coarsely torn parsley and dill
  • Juice of 1 lemon
  • 2 tbsp extra-virgin olive oil
  • Confit trout
  • 1.2 litres olive oil
  • Thinly peeled rind of 1 lemon
  • 3 garlic cloves, crushed
  • 2 tbsp coriander seeds, crushed
  • 4 ocean trout fillets (200gm each), skin on, and pin-boned
  • Roast lemon sauce
  • 2 lemons, halved, plus 1 tsp lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp honey, or to taste
  • 60 ml (¼ cup) olive oil

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