Himalayan Trout with Pickled Shallots

Ingredients

For the pickled shallots

•    2 medium shallots, peeled, sliced into fine rings
• 1/3 cup apple cider vinegar (with the mother, unfiltered)
• 1/3 cup warm water
• 1 tsp raw honey
• 1/2 tsp Himalayan pink salt

For the trout

•    2 fresh Himalayan trout fillets, skin-on and pin-boned
• 1.5 tbsp ghee
• 1 small fennel bulb, finely shaved (or a handful of baby bok choy)
• 1 tbsp fresh lemon juice
• fresh dill, mint or fennel fronds
• sea salt and a pinch of white pepper

Method

For the pickled shallots

In a small bowl, whisk together the apple cider vinegar, warm water, honey and pink salt.
Add the sliced shallots and leave to macerate for 10 minutes until softened and lightly translucent.
Heat 1/2 tbsp ghee in a skillet over medium heat.
Add the shaved fennel with a small pinch of salt and sauté gently for 2–3 minutes until tender but still retaining a slight crunch.
Arrange on warm serving plates.

For the trout

Pat the trout fillets completely dry and season lightly with sea salt.
Heat the remaining ghee in the skillet over medium-high heat.
Place the fillets skin-side down and press gently with a spatula for 10 seconds to prevent curling.
Cook undisturbed for 3–4 minutes until the skin becomes deeply crisp and golden.
Turn the fillets carefully.
Lower the heat and add the lemon juice to the pan, allowing it to emulsify with the ghee.
Spoon lemon-ghee butter over the trout for 1–2 minutes until just cooked through.

Serve

Place the trout over the warm fennel, skin-side up to preserve its crispness.
Lift the pickled shallots from their brine and scatter generously over the fish.
Finish with fresh dill, mint or delicate fennel fronds.
A final drizzle of the warm lemon-ghee pan juices brings everything together.

Note: Use a freshwater fish as an alternative to the trout’s availability.

The Gut-Healthy Angle

Himalayan trout is rich in highly bioavailable protein and omega-3 fatty acids. Supports intestinal lining and helps calm inflammation. Quick-pickling the shallots softens the harsher fibres while introducing beneficial organic acids that aid digestion and support stomach acidity. Pure ghee contains butyrate — the preferred fuel of the colon lining — while remaining free of lactose and casein.