Practice your plating up skills with this amazing Mediterranean-inspired poached trout on flatbread with olives, feta and red onion. It’s the perfect starter for when you have guests over.

SERVES 8 // COOKING TIME 45 min

INGREDIENTS
For the poached trout
1 L milk
5 pink peppercorns
1 bay leaf
½ tsp salt
200 g trout
For the flatbreads
1 cups flour
1 tsp baking powder
¾ tsp salt
½ cup water
⅓ cup olive oil, plus extra for brushing
To serve
¼ red onion, thinly sliced
1 tsp apple cider vinegar
½ tsp sugar
¼ cup kalamata olives
1 feta disc, crumbled

METHOD
For the poached trout
1. Bring milk, peppercorns, bay leaf and salt to the boil, then reduce to a simmer.
2. Gently lower the trout into the milk and cover with a lid. Poach for 5 minutes.
3. Allow to cool in the milk for 15 minutes.
For the flatbreads
1. Preheat oven to 220°C and line a baking tray with baking paper.
2. Mix flour, baking powder and salt. Make a well in the centre of the flour and add water and oil. Mix until a dough forms.
3. Knead the dough on a floured surface until smooth. Divide into 2 portions and roll out into thin 20 × 10 cm ovals.
4. Transfer to the baking tray and brush lightly with olive oil. Bake for 8–10 minutes, until crispy and golden.
5. Combine red onion, vinegar and sugar. Allow to stand for a few minutes so that the sugar can dissolve.
6. Serve the trout, pickled onions, olives and feta on the flatbread.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto & Sean Dollery