Ocean Trout Wrapped in Vine Leaves

Serves 4 

Tomato dressing 

• 3 ripe tomatoes
• 1 garlic clove 
• 1 chilli, finely chopped
• Red wine vinegar, to taste 
• Olive oil
• Salt and pepper, to taste
• 3 potatoes
• Pinch saffron threads
• 4 pieces ocean trout

Grate the tomatoes and add the crushed garlic, finely chopped chilli and season with a little red wine vinegar, olive oil and salt and pepper to taste. Set aside. Peel and slice the potatoes to about 6mm thick. Place in a saucepan and cover with water, add salt and the saffron. Simmer gently until cooked but still slightly firm. Remove from the water and place on a lined baking tray. Drizzle with olive oil and sprinkle with pepper.

• 2 tomatoes 
• 2 tablespoons chopped herbs (parsley, dill)
• 1 lemon juice and zested
• 35g baby capers, rinsed
• Preserved Vine leaves, rinsed

Line 4 ramekins with plastic wrap. Finely chop the tomatoes and add chopped herbs, capers and lemon. Marinate the ocean trout and then wrap in vine leaves and place into prepared ramekins to form a round shape. Leave for a few hours, remove from the ramekin and drizzle with olive oil and place on the potatoes and bake for about 15-20mins. Place on a serving plate and spoon over tomato dressing.