BBQ Trout (or salmon), feijoa, herb and pine nut sandwich with wasabi mayo recipe:

BBQ Trout (or salmon), feijoa, herb and pine nut sandwich with wasabi mayo recipe:

It's feijoa time again and I'm loving it! What a iconic New Zealand fruit it is. Obviously not a native of NZ but still a favourite that is embraced by all.  A quick trip around the block in early winter and you should be able to find these little darlings under a tree on the edge of someones property. Hunt and gather people. If you haven't made or tasted feijoa crumble yet then you are missing out. 

This is one of my signature dishes; the strong flavour of the feijoa and its great acid balance mixed with the slightly muddy trout taste, smokey flavours from the BBQ and the aromatic kaffier lime leaves makes this recipe a real winner.

Trout:

1 whole trout, scaled and gutted

2-4 feijoas depending on size

1 bunch of mint

1 bunch flat leaf parsley

3 ripe limes

100g pine nuts

1 Tlb soft brown sugar or Manuka honey

Sea salt

Cracked black pepper

Olive oil

3 pieces of flax

4 kaffier lime leaves

Wasabi mayo:

1 small jar fresh grated wasabi – Coopers brand

Or

1 fresh root wasabi, grated

4 Free Range egg yolks

1tsp Dijon Mustard

5 limes juice

600ml grape seed oil

2 cloves of garlic

1 small bunch parsley

1 small bunch Mint

Method:

Trout:

Fillet the trout removing the head, using boning tweezers pin bone the fillets

(Remove the line of bones running down each fillet)

Lay the sides skin down, season, pour a little olive oil on and squeeze over the

lime juice.

Place one side of trout on 3 3cm wide, 30cm long strips of flax with a lime leaf in

the centre of each strip of flax

Peel and thinly slice the feijoas into strips, place them on top of the trout that’s on

the flax.

Rough chop the herbs and add.

Sprinkle with roasted nuts.

Place the other side on top.

Pull the flax around the trout fillets (sandwich together) tightly tie.

Slip another 3 lime leaves under the tied side of the trout.

Season heavily with sea salt and olive oil.

Fry in a med hot pan or bbq until crispy on the out side and moist in the middle

(about 10 min). Always rest your meat for at least 5-10 min.

Mayo:

Place eggs, wasabi, mustard, 1/2 lime juice and garlic in a blender and blend until

smooth. Add herbs and re-blend.

Gentle pour in the oil.

Season, check acidity and add more lime if needed.

Serve on a large platter with wasabi mayo and fresh limes.