Tea-smoked ocean trout with grilled peach salad


  • Serves 6 people

"The trout at Bluebonnet would be perfect for my next party. Would you share the recipe?"
Tara Harris, Brunswick, Vic

To request a recipe, email fareexchange@bauer-media.com.au 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.

  • 125 gm brown sugar
  • 50 gm fine salt
  • 1 side ocean trout (about 1kg), skin on, pin-boned
  • 150 gm jasmine rice
  • 50 gm black tea
  • Orange-blossom vinaigrette
  • 1 tbsp each orange-blossom water, Sherry vinegar and maple syrup
  • Juice of 1 orange
  • 1 tbsp wholegrain mustard
  • 50 ml olive oil
  • Grilled peach salad
  • 50 gm brown sugar
  • 3 peaches, halved, stones removed
  • 1 kg heirloom tomatoes, quartered and sliced
  • 100 gm Moroccan olives (see note)
  • 2 baby fennel, thinly shaved on a mandolin
  • 1 cup (firmly packed) basil
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.

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