Slow-Baked Trout with Chorizo Crumbs

Cook Time 1 hour

Servings 4

Ingredients

4 x 120g pieces of trout, skin on and pin boned
1 tbs. extra virgin olive oil
2 sprigs each of thyme, mint, parsley
Salt

Olive oil sweet potato puree
1 sweet potato, peeled and cut into small cubes
1 clove garlic, peeled
100ml extra virgin olive oil

Chorizo crumbs
1 chorizo, skin removed
1 handful fresh breadcrumbs
1 French shallot, finely chopped
1 ½ tsp. capers
1 anchovy
1 tbs. sherry vinegar
3 tbs. extra virgin olive oil

Method

For the sweet potato puree, add sweet potato and garlic to a steamer basket. Steam for about 20 minutes or until the sweet potato is very soft. Once cooked, place sweet potato and garlic into a food processor and blend. With the motor still running slowly add the extra virgin olive oil. Season the puree with salt.

For the chorizo crumbs, pulse the chorizo and anchovy for few seconds in a food processor. Fry until golden brown. Add the remaining ingredients except the vinegar to the pan and cook for 1 – 2 minutes. Add the olive oil and then the breadcrumbs and toss in the pan until golden brown and crispy. Remove from the heat and drizzle over vinegar.

Pre-heat the oven to 75?C.

Line a baking dish with baking paper and place the fish fillets into the dish. Drizzle with oil, season with salt and add arrange herbs on top of fillets. Bake for 30 minutes.

Once cooked, remove the fish from the oven. Serve on the sweet potato puree and then garnish with the chorizo crumbs.