FARE EXCHANGE Jump to recipe
Rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonnaise

Rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonnaise

“My husband and I dined at Pearl in Melbourne, where I enjoyed the rare poached ocean trout. Would you please ask Geoff Lindsay to share this wonderful gluten-free dish?”
Angus and Jane McKay, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonnaise

Serves 2
Cooking Time Prep time 10 mins, cook 20 mins (plus standing)
Ocean trout
4   (about 180gm each) ocean trout fillets, skin on and pin boned
4   small ox heart (beefsteak) or other firm-fleshed tomatoes, cut into 5mm-thick slices
4   kipfler potatoes, cooked, peeled and thinly sliced
80 gm   salt cod, excess salt removed, thinly shaved with a sharp knife
2   spring onions, thinly sliced diagonally
Green herb mayonnaise
1 cup (loosely packed)   flat-leaf parsley leaves
½ cup (loosely packed)   basil leaves
200 ml   olive oil
2   egg yolks
1 tsp   Dijon mustard
1 tsp   white wine vinegar
Court bouillon
½   carrot, coarsely chopped
1 stalk   celery, coarsely chopped
½   onion, coarsely chopped
1   sprig each of flat-leaf parsley and thyme
1   fresh bay leaf
1 clove   garlic, coarsely chopped
4   black peppercorns
½   lemon, juice only
125 ml (½ cup)   dry white wine


1 For green herb mayonnaise, process herbs and olive oil in a food processor and stand for 20 minutes, then strain through a fine sieve, discarding solids. Whisk yolks, mustard and vinegar in a bowl to combine, then gradually whisk in herb oil in a thin stream until emulsified and thick. Season to taste with sea salt and freshly ground black pepper. Thin with a little hot water until it reaches drizzling consistency. Makes about 1 cup.
2 For court bouillon, combine all ingredients with 1 litre of water and 1 tsp sea salt in a heavy-based saucepan over medium heat, bring to the boil, reduce heat and simmer for 15 minutes. Cool to 60C, add fish and poach for 4-5 minutes or until fish is warmed through but still rare.
3 To serve, remove skin from fish, halve horizontally without cutting all the way through, then open out flat and place on plates. Fan tomato slices over fish, then repeat with potato and scatter with salt cod. Drizzle with green herb mayonnaise, scatter with spring onions and season to taste.

Note Esqueixada is salt cod salad, a typical Catalan dish.

RECIPE Geoff Lindsay, Pearl restaurant (edited by Adelaide Lucas) PHOTOGRAPHY Teny Aghamalian STYLING Lynsey Fryers


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Hazelnut mousse with honeycomb and chocolate Hazelnut mousse with honeycomb and choco... Saltwater potatoes with pebre sauce Saltwater potatoes with pebre sauce
Whipped cod roe Whipped cod roe Kritharaki Kritharaki
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next