Thanks to Brian, Co. Leitrim for this recipe

(Serves 2)

Ingredients

• 15ml Udo’s Choice Ultimate Oil Blend
• 1 Trout Fillet (Scaled, Filleted & Boned)
• ½ Bunch of Rocket
• ½ Bunch of Watercress
• ½ Small Tub of Alfalfa Sprouts
• 3g Coriander Seeds
• 10g Hemp Seeds
• 10g Sunflower Seeds
• 10g Pumpkin Seeds
• 2½ ml of Soy Sauce (Light)
• 40g Feta Cheese, Diced
• 3 Peeled Oranges
• Orange Juice from the peeled oranges

Method

Place the trout on a non-stick tray with skin side up.

Combine the seed-mix, and roast half of this blend in a pan at 180°C for up to 8 minutes until gently roasted. Leave aside to cool for 5 minutes, then add the soy sauce and mix well while adding the remaining seeds. Roasting only half the seed-mix means less breakdown of their omega 3 and 6 due to heat, - idea here being to balance nutrients with flavour (ingredient quantities above allow for an excess of seeds).

Carefully use a potato peeler when peeling the oranges so as to make large strips of orange zest. Now bring a large pan of water to boil, then add the orange zest and boil for five minutes. Drain the water and repeat until the zest ceases to taste bitter (about 5 times). With the zest now blanched to lose all bitterness, add it to a blender with Ultimate Oil Blend, some orange juice and a little seasoning and blend together for a thick silky purée.

Now place the trout under the grill until just cooked (5-6 minutes at most). Spoon some orange purée onto the plate. Prepare the plate with the salad leaves, a generous scattering of seeds and the feta, before gently placing the trout. Remaining juices from cooking of fish may be drizzled over the salad leaves.