(serves 4)
1 side rainbow trout
1 tbsp olive oil
Fox Point seasoning
2 cups each: shredded red cabbage, Savoy cabbage
1 cup celeriac, cut into matchsticks
1/2 red onion, sliced very thin
2 tbsps chilli-infused olive oil
3 tbsps mayonnaise
juice of 1 lemon
big dash celery salt
loads of fresh ground black pepper
Place the trout on a large platter, drizzle with olive oil and sprinkle with seasoning. Let arrive to room temperature before grilling.
Place all dressing ingredients in a jar with a tight lid, and shake till mixed thoroughly. Toss with the cabbages, celeriac and onion and refrigerate till needed.
Grill the trout skin side down for 4 minutes at high heat (210C, 425F), then on the other side for 4 minutes. Remove skin.
To serve, mound the slaw on a plate and place the serving of fish on top. A nice side of mashed potato is very good with this dish.
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