Poached ocean trout

AT A GLANCE

  • Serves 12 people

  • 3 kg whole ocean trout
  • 1 fennel
  • 1 lemon, thickly sliced, plus wedges to serve
  • 5 bay leaves
  • 2 onions, thickly sliced
  • 5 stalks of parsley
  • 12 black peppercorns
  • 200 ml white wine vinegar
01   Rinse fish under cold running water and pat dry with absorbent paper. Trim fennel fronds and thickly slice bulb. Stuff cavity with fennel fronds, lemon and 4 bay leaves and tie at intervals with kitchen twine to secure.
02   Place fennel bulb, onion, parsley, remaining bay leaf and peppercorns into a fish kettle or pot large enough to fit the fish, place fish on top and cover with vinegar and cold water.
03   Bring kettle to simmer over medium heat, reduce heat to low, cover and poach for 20 minutes.
04   Remove from heat and stand for 10 minutes for fish to finish cooking. Gently remove fish, pat dry with absorbent paper, remove kitchen twine and serve with lemon wedges.

Recipe:

RODNEY DUNN

Photography:

TENY AGHAMALIAN

Styling:

GERALDINE MUNOZ

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