Embla's rainbow trout, horseradish and purslane

AT A GLANCE

  • Serves 4 people

"Embla has only just opened, but I'm already in love with the trout with purslane. Would you share the recipe?"

Holly Lee, Box Hill, Vic

REQUEST A RECIPE
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.

  • 4 rainbow trout (about 300 gm each), cleaned (see note)
  • 1 tbsp firmly packed caster sugar
  • Finely grated rind of 1 lemon
  • 2 tsp vegetable oil
  • 100 gm purslane (see note)
  •  
  • Horseradish dressing
  • 1¼ tbsp finely grated horseradish
  • 2 tbsp grapeseed oil
  • 1 tbsp lemon juice
  • Small pinch of xanthan gum (optional; see note)
01   Light a charcoal barbecue with charcoal or seasoned hardwood and burn down to ashed coals (30-45 minutes for charcoal, 1-1½ hours for wood). A regular barbecue or a char-grill pan will also work, but won’t give the same smoky flavour.
02   Meanwhile, for horseradish dressing, blend horseradish with 2 tbsp water in a small blenderor with a hand-held blender. Set aside to infuse for 30 minutes, then, with the blender running, add grapeseed oil, lemon juice and xanthan gum. Season to taste with salt, then strain through a fine sieve.
03   Rinse trout, pat dry, then remove heads, tails and dorsal fins with a knife or kitchen scissors. Butterfly trout and remove all bones from the belly cavity, being careful not to break the skin. Place trout skin-side down on a tray. Mix sugar, lemon rind and 1 tbsp fine sea salt in a bowl, then scatter mixture over trout. Cover and refrigerate for 10 minutes to cure. Rinse and pat dry, then gently skewer each trout lengthways with a metal skewer along the thickest part of each side. Lightly oil and season trout skin, then cook skin-side down over hot coals until thickest parts are almost cooked through (2-3 minutes). Remove from heat, remove skewers and place on warm plates skin-side up. Dress purslane with 1-1½ tbsp horseradish dressing, scatter purslane over trout and serve with remaining dressing.

Ask your fishmonger to clean the fish for you. Purslane is available from select greengrocers; if it's unavailable, substitute another small green leaf such as mâche. Xanthan gum, a stabilising agent, makes the dressing creamy; it's available from health-food shops.

Topics:

TROUT, WINTER, HORSERADISH, TROUT, MAIN, GRAPESEED OIL, FARE EXCHANGE, MELBOURNE

Recipe:

DAVE VERHEUL

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY , NICK BANBURY

FEATURED IN

Jun 2016

Jun 2016

View Full Site