Poached ocean trout, fennel and orange salad with baguette

AT A GLANCE

  • Serves 8 people

  • 1 head baby fennel
  • 2 stalks celery, coarsely chopped
  • 60 ml (¼ cup) dry white wine
  • 60 ml (¼ cup) verjuice
  • 400 gm piece ocean trout fillet, skinned and pin-boned
  • 1 orange, finely grated rind only
  • 1 tbsp orange juice
  • 1½ tbsp red wine vinegar
  • 60 ml (¼ cup) extra-virgin olive oil
  • ½ cup coarsely torn mint leaves
  • 2 golden shallots, thinly sliced
  • To serve: sourdough baguette
01   Trim fennel, reserving fronds and trimmings, then finely shave fennel lengthways using a mandolin and place in iced water.
02   Combine fennel trimmings, celery, wine and verjuice in a deep-sided frying pan, add trout and cover with cold water. Season to taste with sea salt and freshly ground black pepper and bring to a simmer over low heat. Remove from heat and stand until cold, then drain trout, break into large flakes and place in a bowl.
03   Add rind, juice, vinegar, olive oil, mint and shallot to trout and combine. Add drained shaved fennel, toss to combine and season to taste. Serve with sourdough baguette.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2007

Apr 2007

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