This summer we spent most of our holiday in the Austrian Alps. It’s not the first time I’ve been, but whenever I go, I’m always amazed by the gorgeous scenery, roaring waterfalls and huge snowy peaked mountains. We did a lot of walking and hiking, visited the surrounding villages and also tried out some electric bikes one morning.
For me holidays are not just about beautiful scenery, history and other attractions. I am also interested in the food culture and like trying local dishes. I’m always on the lookout for new recipe ideas. This year I kept a holiday food diary, making some notes about new dishes I tried and a few recipe ideas and other food related notes.
One day we had lunch at a fish farm further up the valley. It has a great menu and you can even catch your own fish and get it cooked for your lunch. We had to skip the fishing bit because of our four legged friends – don’t think they would have resisted the water :)) Nevertheless, our fish was very fresh and tasty. I chose a rainbow trout with almonds which was served a big salad. So delicious!!
When we got home after our holidays, inspired by new recipe ideas I headed to the fishmongers where the fish and seafood is locally sourced and always fresh.
I decided to serve my trout with a mango salsa. It’s a very summery and colourful dish. Hope you enjoy it as much as I did:))
- 2 rainbow trout fillets
- 4 tablespoons of almond flakes
- 2 tablespoons of olive oil
- salt and pepper to taste
For the salsa:
- 1 mango, peeled and chopped
- 1 avocado, peeled and chopped
- 1 celery stick (40g), chopped
- 2 tablespoons of chopped fresh mint
- 1/4 of chilli, seeds removed and finely chopped
- 1 lime juice and grated zest
- 2 tablespoons of avocado oil
- salt to taste
Start with preparing the mango salsa. Place the chopped mango, avocado, celery, chilli, lime zest and mint in a bowl . Drizzle over the lime juice and avocado oil, season with salt and mix it all together.
Put the almond flakes in a dry pan and place over medium heat. It only takes few minutes to toast almond flakes, so make sure to keep an eye on them.
Dry the trout fillets with kitchen towel and season with salt and pepper. Add the olive oil to the pan and place on a medium to high heat. Once hot, add the fillets to the pan, skin side down and cook for 5 minutes. Then turn the fillets over and cook for further 3 minutes.
Place the fillets on the plate, sprinkle over the toasted almond flakes and serve with the mango salsa on the side.