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Smoked Trevally Pikelets with Fennel Salad

By 5th November 2018 Cook, Dining

We’re 3 weeks into my “Good from Scratch Kids Cookbook” tour and now it’s time to take it to the North Island. While on tour, I often ask the kids what’s the first thing you ever cooked? A lot of the time they come back to me with; toast, 2-minute noodles, scrambled eggs, etc. But the other day a young boy said to me “The first thing I ever cooked was, a trout I had just caught and then covered in strawberry jam and then hot smoked!” Love it! you won’t get that in Auckland now, would you?

I’ve been thinking about it a lot since and have created a recipe that all of NZ can enjoy!

  • 1 smoked trevally fillet
  • 1 large kumara, peeled and grated
  • 2 courgette, grated and strained
  • 1 red onion, finely diced
  • 6 eggs, lightly beaten
  • 4 tbsp plain flour
  • 1 tbsp baking powder
  • ½ cup vegetable oil
  • 1 fennel bulb, finely sliced
  • 2 lemons
  • 1 tsp honey
  • 2 tbsp olive oil
  • seeds from ½ pomegranate
  • salt
  • freshly ground black pepper

Preheat oven to 180*C.
Combine the first seven ingredients in a large bowl. Mix to combine. Shallow fry large spoonful’s of the mix in a little oil until crispy and golden, place onto a baking tray. Place into a hot oven for 5 minutes.

Salad

Slice fennel and place into a bowl of water with the juice of a lemon, leave to soak. In a small jar combine olive oil, a little lemon juice and sugar and shake. Drain the fennel slices and mix in a bowl with pomegranate seeds, toasted seeds and vinaigrette.

To serve
Stack up the pikelets and top with the fennel salad and the toasted seed mix.

Seed mix

  • 1 Tbsp white sesame seeds
  • 1 Tbsp black sesame seeds
  • 1 Tbsp whole linseeds
  • 1 Tbsp hulled buckwheat
  • 1 Tbsp chia seeds

In a hot frying pan toast all the seeds until fragrant. Remove from frying pan and set aside until ready to serve.