AT A GLANCE
"The trout at Bluebonnet would be perfect
for my next party. Would you share the recipe?"
Tara Harris, Brunswick, Vic
REQUEST A RECIPE
To request a recipe, email email@example.com 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||Combine sugar and salt and scatter all over trout, place trout in a non-reactive container and refrigerate to cure lightly (30 minutes).|
|02||Preheat oven to 120C. Spread rice and tea in a roasting pan. Brush excess cure mix off trout, place trout on a wire rack about 10cm above tea mixture and place pan over high heat on stovetop until it starts smoking (10-15 minutes). Cover with foil and roast in oven until trout is cooked to your liking (15-18 minutes for medium rare).|
|03||For orange-blossom vinaigrette, blend ingredients, except oil, in a food processor, then add oil in a thin steady stream until emulsified.|
|04||For grilled peach salad, heat a chargrill pan over high heat, sprinkle brown sugar on cut side of peaches and grill cut-side down until charred (4-5 minutes). Combine peaches, tomatoes, olives, fennel and basil in a bowl. Toss with vinaigrette to taste and serve with trout.|
Note Moroccan olives can be substituted with any black olives.