Rainbow trout fillet, Cappellari gratin and crab claws

serves two

Rainbow trout
2 rainbow trout fillets, deboned
½ cup (125 ml) Cappellari breadcrumbs original
Zest of 1 lemon, chopped
Olive oil, to drizzle
Salt, pepper

Mix Cappellari breadcrumbs with lemon zest.
Sprinkle breading on trout fillets to cover.

Preheat oven to 400° F (200° C), drizzle breaded trout with olive oil and bake 12-15 minutes on an oven tray lined with parchment paper.  Season with salt and pepper.

Rice with pigeon peas
1 cup (250 ml) basmati rice, rinsed
1¾ cups (450 ml) water, lightly salted
1 cup (250 ml) pigeon peas, rinsed
Splash of olive oil

Rinse rice, bring 1¾ cups (450 ml) of lightly salted water to a boil, add rice then cook on medium-low heat.

Rinse pigeon peas, bring to a boil in ample water then cook on medium-low heat 15-20 minutes or until tender, strain.
Toss together with rice and a splash of olive oil.

Garnish with steamed crab claws.

White Rice cooking ratio
Long grain white rice - 1¾ cups of water per cup of rice
Medium grain white rice - 1½ cups of water per cup of rice
Short grain white rice - 1½ cups of water per cup of rice

Brown Rice cooking ratio
The perfect ratio for brown rice is 2¼ cups of water per cup of rice

Serve with blanched beans or asparagus