For this recipe you can use salmon instead of sea trout if it’s easier to come by. The oily fish and aubergine go very well together. The yoghurt is perfect with this dish as it cuts through the richness of the sea trout and complements the aubergine fondue.
I like quinoa but do not cook with it as often as I think I should. It has a great taste, it’s packed with protein and slow-releasing energy and is pretty healthy too. There are two main types of quinoa – red and creamy white/pale yellow. I use red for this recipe as the nutty taste is more intense and I quite like the colour too
This recipe is fairly complex, but perfect for impressing friends. The aubergine fondue can be made up to 3 days in advance (keep it refrigerated – see Chef’s Note) and it reheats very well. You