I made this meal with the assistance of my Sous Chef Lauren (thanks). It was by far the best thing I have digested in a long time. The trout was crunchy on both sides and lovely and soft in the middle (achieved by high heat searing). The salsa consisted of diced mango, red onion, diced tomato and cilantro. The rice tabouleh contained diced cucumber, parsley and mint in abundance and lots of lemon juice and zest. Super fresh, super yummy. I also tossed in some mashed roasted garlic cloves and oven roasted cherry tomatoes, this made the final flavour really satisfying.
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