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TROUT
WITH CARAMELISED TOMATOES AND BALSAMIC
4 medium
egg tomatoes, quartered lengthways
2 teaspoons olive oil
1 teaspoon sugar
1 clove garlic, crushed
Salt and pepper, to taste
2 200g ocean trout cutlets
1 tablespoon balsamic vinegar
2 tablespoons shredded basil leaves
Combine
tomatoes, oil, sugar, garlic, salt and
pepper.
Cook trout
cutlets in a hot, oiled frying pan for
2 minutes on each side (for rare) or
until lightly browned and cooked as desired;
remove, set aside. Wipe out pan with
absorbent paper. |
