by Johan van der Walt

Trout with avocado and strawberries, is an ideal starter or meal for dinners, lunches, as a refreshing starter or even salad and is a real tasty dish.
Charl and Gretchen van der Merwe owns On the Rocks Trout Fly Fishing venue near Pretoria. During the past few years it has become a very popular fly fishing venue, especially for those who live in and around Pretoria.
The following recipe is one of Gretchen's favourite trout recipes and she once made it for 40 people for Christmas dinner. 
Normally I grill fresh trout that I catch, over the coals, or smoke it, but here follows a different and really interesting way of cooking fresh trout.
The following only serves as a guideline and the fun in it, is that you can adapt and modify the recipe as you wish to suit your taste buds.
Serves about 8 
• 1 kg poached trout
• 4 avocados
• 1 punnet strawberries
• 5ml brown sugar
• 5ml balsamic vinegar
• 1 packet herbal salad
• A handful of fresh parsley, a bit of dill, thyme, and a bay leaf or two
• 300 ml white wine 
• Salt and black pepper to taste
• Enough ciabatta (bread) for 8 people
• 10ml water
Prepare the poaching liquid first
Use approximately one litre of water with onion, carrot, stick celery and one leek. Add fresh parsley, dill, thyme and a bay leaf. Add 300ml white wine. Do not boil the liquid but simmer gently for about 30 minutes.
Preparation of the trout and cooking
Do not cover the trout entirely with the liquid and simmer for about 20 minutes.  Leave to cool in the liquid without the lid on. Gently take the trout out of the pot, remove the skin and bones from it and divide into portions.
Final preparation and serving
Arrange some herbal salad on the plates and add a portion of trout. Slice the avocados into quarters and place on plates. Lastly blend the strawberries with the water, sugar, balsamic vinegar, salt and pepper, then pour a little bit of the blend over the sliced avocados on each plate and serve.
I tried this recipe recently and it was delicious, thank you Gretchen.