Name: Slow-roasted ocean trout with walnut and coriander salsa
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 850 gm ocean trout fillet, skin on, pin-boned; 2 tbsp olive oil; To serve: lemon wedges; Walnut and coriander salsa; 140 gm walnut halves; ½ cup finely chopped coriander (about 1 bunch); ¾ preserved lemon, white pith removed, rinsed, finely chopped; 100 ml extra-virgin olive oil; 2 tbsp each of finely chopped flat-leaf parsley and mint; 2 tsp sumac

Slow-roasted ocean trout with walnut and coriander salsa

Australian Gourmet Traveller recipe for slow-roasted ocean trout with walnut and coriander salsa by Brigitte Hafner from Gertrude Street Enoteca.

Serves 6

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

850 gm ocean trout fillet, skin on, pin-boned

2 tbsp olive oil

To serve: lemon wedges

Walnut and coriander salsa

140 gm walnut halves

½ cup finely chopped coriander (about 1 bunch)

¾ preserved lemon, white pith removed, rinsed, finely chopped

100 ml extra-virgin olive oil

2 tbsp each of finely chopped flat-leaf parsley and mint

2 tsp sumac

Method

Main

1.For walnut and coriander salsa, preheat oven to 180C. Place walnuts on an oven tray and roast until deep golden (5-10 minutes). Cool, then rub off excess skins, finely chop and transfer to a bowl. Add remaining ingredients to walnuts and season to taste with freshly ground black pepper. Refrigerate until required.

2.Reduce oven to 110C. Place trout, skin-side down, on a baking paper-lined oven tray, brush with oil, season to taste with sea salt and roast until medium rare (30-35 minutes).

3.Carefully transfer trout to a plate, spoon salsa over and serve immediately with lemon wedges to the side.