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Pan-fried ocean trout with cabbage remoulade

Pan-fried ocean trout with cabbage remoulade

“I’m usually not a fan of ocean trout but Brenton Allan’s pan-fried version with cabbage remoulade at Stamps has made a convert of me. Would you please ask the chef to share his secrets?”
Veronica Hill, Adelaide, SA

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Pan-fried ocean trout with cabbage remoulade

Serves 4
Ocean trout
2   eggs, at room temperature
250 ml (1 cup)   vegetable oil
1 tbsp   plain flour
50 gm   salted baby capers, soaked in water
1 tbsp   olive oil
4 200gm pieces   ocean trout, pin boned and skin on
To serve:   salmon roe (see note)
Cabbage remoulade
1½ cups (about 120gm)   thinly sliced red cabbage
1½ cups (about 120gm)   thinly sliced Savoy cabbage
100 gm (5 tbsp)   whole-egg mayonnaise
¼ cup   finely chopped chives
1   lemon, juice only
Mustard vinaigrette
30 ml   olive oil
30 ml   vegetable oil
25 ml   white wine vinegar
2 tsp   Dijon mustard


1 Place eggs in a saucepan of cold water, bring to the boil over medium heat and simmer for 7 minutes, then drain and place in iced water for 10 minutes. Peel and separate yolks from whites, pass yolks and whites through a fine sieve into separate bowls, cover and refrigerate until needed.
2 For cabbage remoulade, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
3 Heat vegetable oil in a frying pan over medium heat until shimmering. Drain capers and pat dry with absorbent paper, dust with flour, shaking off any excess, then fry for 5 minutes or until golden. Drain on absorbent paper.
4 For vinaigrette, combine all ingredients in a bowl, whisk to combine and season to taste.
5 Heat olive oil in a non-stick frying pan over medium heat, season trout and cook skin-side down for 2 minutes or until skin is crisp, turn over and cook for 2 minutes or until cooked to your liking. To serve, spoon remoulade onto plates, top with trout, scatter over capers, eggwhite and yolk and salmon roe, drizzle with vinaigrette and serve immediately.

Note Brenton Allan uses Yarra Valley Salmon Roe available from gourmet food stores and delicatessens.

RECIPE Brenton Allan, Stamps restaurant (edited by Adelaide Lucas) PHOTOGRAPHY Brett Stevens STYLING Yael Grinham


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