Season the trout with the lemon juice and some crushed black pepper.
Finley chop the herbs and mix with the sunflower seeds.
Taking care not to burn it, double toast the bread (makes it nice and crunchy and adds to the texture).
Bring a small pot of water to the boil. Once boiling, add the room temperature egg (rest it gently on the bottom of the pot with a large spoon to avoid cracking the shell).
Cook for 5 minutes and 15 seconds (this should give you a firm egg white with a soft yolk). Timing is important here so make sure you have a timer of some sorts. This is the perfect timing for a Capetonian soft-boiled egg – you may need to adjust slightly for other parts of the country. Plating up
Lightly butter the crunchy toast (once cooled) and cover the toast with the ribbons of seasoned trout.
Do this just before your egg is ready to remove from the water.
Remove the egg and run it briefly under a cold tap so that it’s easier to handle.
Tap gently all over with the flat side of a knife to crack the shell. Peel entirely (taking care not to break the egg) and place the peeled soft-boiled egg on top of the trout.
Sprinkle the egg and trout with the herb and sunflower seed mixture and serve immediately with a dash of Tabasco, Worcestershire sauce and some salt and pepper to taste.
Reprinted with permission of Chef Dom
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