Other Recipes

White’s Barbecued Ocean Trout with Cucumber Spaghetti


4 portions ocean trout 180-250 gms

2 baby beetroot

2 telegraph cucumbers

250 mls orange juice

60 mls pernod


2 finely chopped shallots

2 tbsp of chives

2 tbsp of parsley

250 mls extra virgin olive oil

50 mls red wine vinegar

100 mls tomato sauce

tabasco sauce

worcestershire sauce


Preheat BBQ to med – high, wrap beetroot in foil with a splash of olive oil. Cook until tender. Peel outer skin when cooled.

Spaghetti – Slice cucumber in a mandolin. Combine cucumber, orange juice & pernod, for about 20 mins. Drain.

Tomato Dressing – Mix together shallots, chives, parsley, olive oil, red wine vinegar, tomato sauce, salt, pepper a splash of tobasco and worcestshire sauce.

Ocean Trout – Brush ocena trout with a little oil, place on a hot plate skin side down first for about 4 mins or until crisp. Then cook for a further 3-4 mins on the other side. Remove and rest for a few mins for a medium rare. Place cucumber on plate with dressing. Top with ocean trout and beetroot slices.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.