Herbed ocean trout, crushed potato and leek

AT A GLANCE

  • Serves 4 people

  • 450 gm kipfler potatoes, scrubbed
  • 50 gm butter, coarsely chopped
  • ½ leek, thinly sliced
  • 1 garlic clove, finely chopped
  • 200 ml chicken stock
  • 100 ml dry white wine
  • 1 baby fennel bulb, shaved, crisped in iced water, fronds reserved
  • ½ lemon, juice and finely grated rind only
  • 70 ml extra-virgin olive oil
  • ¼ cup each finely chopped mint and flat-leaf parsley
  • 2 anchovy fillets, finely chopped
  • 2 tsp salted baby capers, rinsed and drained
  • 4 pieces skinless ocean trout fillet, pin-boned (about 160gm each)
  • 1 tsp Dijon mustard
01   Cook potato in boiling salted water until just tender (10-12 minutes), drain and, when cool enough to handle, peel and set aside. Heat butter in a saucepan over medium heat, add leek and garlic, cook until tender (4-5 minutes). Add potato, coarsely crush with a wooden spoon, cook until golden (5-6 minutes). Add stock and wine, cook until reduced by half (5-6 minutes), season to taste and keep warm.
02   Meanwhile, drain shaved fennel well and combine in a bowl with reserved fronds, lemon juice and 30ml olive oil. Season to taste, toss to combine and set aside.
03   Combine herbs, lemon rind, anchovies, capers and 2 tsp olive oil in a small bowl, season to taste, spread in a thin layer on a plate and set aside.
04   Heat remaining olive oil in a large frying pan over medium-high heat, add trout, skin-side up, cook until golden (2-3 minutes), turn and cook until cooked to your liking (2-3 minutes for medium-rare). Brush lightly with mustard, press into herb mixture, shake off excess. Serve with crushed potatoes and fennel salad.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

TOP-QUALITY VIOGNIER OR LIGHT PINOT NOIR. , suggested by MAX ALLEN

FEATURED IN

Aug 2009

Aug 2009

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