Rooibos-smoked trout with minted peas & truffle mayonnaise | JAN Online
Discover Rooibos-smoked trout with minted peas & truffle mayonnaise on JAN Online. Explore culinary stories, recipes, and inspirations that celebrate the art of
Ingredients
- 125 ml rooibos tea leaves
- 125 ml muscovado brown sugar
- 125 ml white rice
- olive oil
- 2 x 220 g rainbow trout fillets
- salt and freshly ground black pepper
- 400 ml frozen peas
- 30 ml butter
- 10 mint leaves, roughly chopped
- 125 ml creamy mayonnaise
- 125 ml crème fraîche
- truffle oil to taste
- micro herbs
- fresh limes
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