Pan-fried ocean trout with cabbage remoulade


  • Serves 4 people

  • 2 eggs, at room temperature
  • 250 ml (1 cup) vegetable oil
  • 1 tbsp plain flour
  • 50 gm salted baby capers, soaked in water
  • 1 tbsp olive oil
  • 4 200gm pieces ocean trout, pin boned and skin on
  • To serve: salmon roe (see note)
  • Cabbage remoulade
  • 1½ cups (about 120gm) thinly sliced red cabbage
  • 1½ cups (about 120gm) thinly sliced Savoy cabbage
  • 100 gm (5 tbsp) whole-egg mayonnaise
  • ¼ cup finely chopped chives
  • 1 lemon, juice only
  • Mustard vinaigrette
  • 30 ml olive oil
  • 30 ml vegetable oil
  • 25 ml white wine vinegar
  • 2 tsp Dijon mustard
01   Place eggs in a saucepan of cold water, bring to the boil over medium heat and simmer for 7 minutes, then drain and place in iced water for 10 minutes. Peel and separate yolks from whites, pass yolks and whites through a fine sieve into separate bowls, cover and refrigerate until needed.
02   For cabbage remoulade, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
03   Heat vegetable oil in a frying pan over medium heat until shimmering. Drain capers and pat dry with absorbent paper, dust with flour, shaking off any excess, then fry for 5 minutes or until golden. Drain on absorbent paper.
04   For vinaigrette, combine all ingredients in a bowl, whisk to combine and season to taste.
05   Heat olive oil in a non-stick frying pan over medium heat, season trout and cook skin-side down for 2 minutes or until skin is crisp, turn over and cook for 2 minutes or until cooked to your liking. To serve, spoon remoulade onto plates, top with trout, scatter over capers, eggwhite and yolk and salmon roe, drizzle with vinaigrette and serve immediately.
Note Brenton Allan uses Yarra Valley Salmon Roe available from gourmet food stores and delicatessens.
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