Trout

Mix the dry ingredients together, then dust the trout portions. Preheat a medium pan, then add 1/3 cup of oil. Then start placing the trout portions skin side down.

Fry for 1 minute, then start to turn them over. Now add the butter and cook for another minute, then turn the skin side down again. Use a spoon to scoop and splash butter over the trout so it browns and stays moist. Do that for 1 minute then switch off your stove.

On a paper towel covered plate transfer the perfectly cooked brown trout and prepare to do the pickling sauce.

Pickling Sauce

Preheat a medium saucepan, then add the oil.

You can now add the crushed garlic and thyme. Mix well to flavour the oil. Then add the pickling mix and stir constantly to flavour the oil more.

Now add the onion and continue stirring adding a pinch of salt and pepper. Add the tomato paste and continue mixing. Then add the brown sugar and stir, don’t worry about it dissolving because you will now at the vinegar and water.

Lower your heat, allowing the sugar to simmer for 2 minutes. Let the sauce cool down before you start the pickling process.

Pickling

In a sealable container transfer half of the pickling sauce, then transfer the trout spreading the portions evenly. Then add the remaining sauce to cover the trout.

Seal the container and store in the fridge allowing the pickling process to take place for 24 hours or up to 3 days for best results.

Best served with Woolworths hot cross buns and a few chocolate Easter Eggs for dessert.