Sichuan Trout with Papaya Salsa

A light fresh little number with a fragrant Sichuan peppercorn rub.

12 trout fillets
1 tablespoon Sichuan peppercorns
1 tablespoon sea salt flakes
50 g butter
½ lime
1 small papaya
1 shallot
Freshly ground black pepper
New potatoes and green salad to serve

Tip the Sichuan peppercorns into a dry frying pan and stir occasionally over a moderate heat for 4-5 minutes.

Place the Sichuan peppercorns and sea salt into a spice grinder or pestle and mortar and grind until fine.

Melt the butter in a small pan, add the Sichuan and salt mixture, season well with black pepper and mix well.

Lay the trout fillets skin side down on a large baking tray in a single layer and using a pastry brush coat each of the fillets with the flavoured butter. Set aside until ready to cook.

Peel and deseed the papaya, chop the flesh finely and tip into a bowl. Squeeze the juice from the lime and peel and finely chop the shallot and add to the papaya and mix well.

Preheat a grill and cook the trout fillets for 3-4 minutes until tender.

From my Cheat’s Dinner Party column in Stella 4th May 2008
© Annie Nichols 2008

This entry was posted in April, Fish & Shellfish, Herbs, Spices & Flavourings, July, June, Mains, March, May, Nuts & Fruit, Recipes and tagged , , , , . Bookmark the permalink.

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