Ingredients:

• 1 trout
• Salt and pepper

Mediterranean Char veges

• 3 green capsicums
• 3 red capsicums
• 4 zucchinis
• 1 egg plant
• 3 spanish onions
• 3 garlic bulbs
• capers
• virgin olive oil

Stock

Prepare seafood stock using fish heads, carcasses. Clean and place in pot with approximately 4 litres of water
Add bouqet garni of herbs consisting of parsley, spring onion and rosemary
1 bay leaf
2 lemon slices
Black peppercorns
Reduce by half and skim. Strain and Set aside.

Slice, chargrill veges and then sweat capsicums, remove skin from capsicums and de pip.
Toss in a bowl with virgin olive oil

Prepare and fillet trout into even portions leaving skin on as this adds to the flavour
Due to the fat content between the flesh and skin, also helps to keep it all together.
Heat stock up and simmer gently, place trout in skin side down and poach it to med-rare.

Arrange Mediterranean veges onto plate showing colours and textures carefully place trout on top and garnish with lemon wedge and rosemary sprig