Poached ocean trout

Recipe~Finder

Cooking time: More than 1 hour

Cuisine: Modern Australian

Healthy options: Egg free; Low carb; Low fat; Nut free; Healthy

Serves: 6

Type: Salad; Seafood; Family

Tools

Kitchen friendly view

Ingredients

1 whole (about 1½-2kg) ocean trout
2 celery stalks, cut into 5cm pieces
2 bay leaves
12 peppercorns
2 cloves
1 small onion, cut into wedges
rind of 1 lemon, sliced into strips
boiled baby potatoes, to serve
green aioli, to serve
cucumber salad, to serve
1kg cucumbers, thinly sliced
¼ cup red wine vinegar
1 bunch dill, chopped

Preparation method

Place trout in a fish kettle. Cover generously with cold water. Remove trout, set aside.

Add celery, bay leaves, peppercorns, cloves, onion, lemon rind and 1 tablespoon salt to water to make a court bouillon. Bring to the boil and allow to simmer for 30 minutes.

Immerse fish in bouillon. Heat until liquid starts to simmer again, with an occasional bubble on surface, then simmer for a further 3 minutes. Remove from heat and stand whole trout at room temperature in bouillon for at least 30 minutes, or up to several hours. Serve with boiled baby potatoes, aioli and cucumber salad.

To make cucumber salad: place cucumbers in a colander. Sprinkle with 1 teaspoon salt, cover with a plate and place a weight on top. Stand 30 minutes. Do not rinse. Toss cucumber, red wine vinegar and dill.

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Smoked rainbow trout with soft herbs and lemon salad cream

Poached trout with fennel and lime beurre blanc

Roast trout with sage butter & roasted cherry tomatoes

Shannon Bennett: Brown trout with sorrel sauce

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