AT A GLANCE
"My husband and I enjoyed the Goulburn River trout at A Baker so
much, we'd love the recipe, please."
Lucy Cheung, McMahons Point, NSW
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||Divide vinegar, sugar, spices and bay leaves between three small saucepans, add 500ml water to each and bring to the simmer. Cook a beetroot variety in each pan until just tender (35-45 minutes). Cool in liquid, drain, peel and quarter.|
|02||Preheat oven to 240C. For pickled celeriac, combine vinegar, sugar, saffron and 550ml water and bring to the simmer. Add celeriac, bring to the simmer and cook until just tender (10-15 minutes). Cool in the liquid, drain and discard liquid.|
|03||Heat 60ml oil in a frying pan over medium heat. Add pumpernickel and stir occasionally until golden (2-3 minutes). Transfer to a plate lined with absorbent paper and set aside until required.|
|04||Place trout on a baking tray lined with baking paper. Drizzle with remaining olive oil, season to taste and roast until just cooked through (6-7 minutes). Carefully remove skin (discard) and scatter with beetroot, radish, carrot tops (if using), dill, fennel fronds, snow-pea tendrils and pumpernickel crumbs. Drizzle with extra-virgin olive oil and serve.|
Note Target beetroot is available from select greengrocers. Goulburn River trout is available from select fishmongers. You can also use rainbow trout.