Roast trout with almond sauce, rosemary and capers

AT A GLANCE

  • Serves 6 - 8 people

The trout here is cooked to medium-rare, so it retains a lovely oiliness. The almond sauce and herbs from this recipe also go well with roast lamb or beef. For a more rustic sauce, just pulse it to the coarseness you like. Serve this with a green salad.

  • 900 gm piece of ocean trout, skin on, pin-boned
  • Olive oil for brushing and shallow-frying
  • ¼ cup each rosemary and oregano
  • 2 tbsp salted baby capers, rinsed, drained
  • 2 garlic cloves, thinly sliced
  • 2 golden shallots, thinly sliced
  •  
  • Almond sauce
  • 200 gm whole blanched almonds
  • Juice of 1 lemon and coarsely chopped flesh of 1 lemon
  • 1 garlic clove, coarsely chopped
  • 60 ml (¼ cup) extra-virgin olive oil
01   For almond sauce, preheat oven to 175C. Spread almonds on an oven tray and roast, stirring occasionally, until golden (8-12 minutes). Cool briefly, then blend in a small food processor with remaining ingredients until finely chopped. Gradually add 80ml (1/3 cup) water and process until smooth. Season to taste and set aside.
02   Place trout on an oven tray lined with baking paper, brush with oil and season. Reduce oven to 110C and roast trout until rare (28-32 minutes; flesh will be dark pink in the centre).
03   Heat 1cm olive oil in a saucepan over high heat, add herbs, capers, garlic and shallots, and fry until shallots are golden and just crisp (3-5 minutes; take care not to burn the herbs). Remove with a slotted spoon and drain on paper towels.
04   Scatter herb mixture over trout, season to taste, and serve with almond sauce.

Topics:

SEAFOOD, TROUT, ROSEMARY, DRINK SUGGESTION, AUTUMN, LEMONS, SHALLOTS, MODERN AUSTRALIAN, ALMONDS, GARLIC, MAIN, OREGANO

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

Drinking Suggestion:

CRISP NEW-WAVE YARRA CHARDONNAY. , suggested by MAX ALLEN

FEATURED IN

May 2015

May 2015

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