STRIPED TRUMPETER WITH RISONI SALAD
- Into a cool non stick pan add oil and fish skin side down. Increase heat to medium, season with salt. cook for 4 ½ to 5 minutes or until skin is crispy then turn and cook for a 1 minute or until cooked through.
- Meanwhile add Barilla Risoni to a bowl with olives, pickled rhubarb and stir. Add 1 tbsp grapefruit juice, oil, salt and micro herbs, then stir to combine.
- Once fish is cooked remove from pan to rest. Into a jar add remaining grapefruit juice, oil, KEEN'S Mustard Powder and salt, shaking to emulsify.
- To serve spoon salad onto plate, place fish, micro herbs and drizzle with dressing.
BEN'S TIP: Try not to get dressing on the crispy skin.