The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Tony Bilson: Trout mousseline with yabby sauce


You'll need

100 gm trout fillet, skin removed, pin-boned, cut into small cubes 30 ml eggwhite (about 1) ½ golden shallot, thinly sliced 1 tsp thyme 200 ml pouring cream, chilled 4 yabbies, peeled and cleaned, heads and shells reserved for yabby sauce To serve: salmon roe and baby parsley   Yabby sauce 50 gm butter, coarsely chopped ½ each small onion and small carrot, coarsely chopped ½ celery stalk, coarsely chopped 3 garlic cloves, crushed 250 ml chardonnay 2 ripe tomatoes, coarsely chopped 150 ml fish stock (see recipe) 1 thyme sprig 1 fresh bay leaf 6 black peppercorns 150 ml pouring cream

Method

  • 01
  • Process trout, eggwhite, shallot and thyme in a small food processor to a smooth paste. Add chilled cream in increments, processing to just combine. Season to taste, pass through a fine sieve into a bowl, cover and refrigerate until well chilled (1 hour).
  • 02
  • Meanwhile, for yabby sauce, smash reserved yabby heads and shells with a meat mallet and set aside. Melt butter in a large saucepan over medium heat, add onion, carrot, celery and garlic and sauté until very tender (5-6 minutes). Add yabby heads and shells and stir occasionally until they start to stick to sides of pan (4-5 minutes). Add wine, bring to the boil and simmer until reduced by two-thirds (2-3 minutes), then add tomato and simmer until liquid only just covers shells (3-4 minutes). Add fish stock, herbs and peppercorns, simmer until reduced by half (8-10 minutes). Pass through the finest blade of a food mill (extract as much of the solids as possible, ladling liquid back over shells if necessary) or process in a food processor for 1 minute, then strain through a sieve lined with muslin into a clean saucepan (discard solids). Return liquid to the heat, add cream and season to taste with sea salt.
  • 03
  • Meanwhile, preheat oven to 140C. Brush four 80ml dariole moulds with melted butter, fill by two-thirds with trout mousse and tap moulds firmly on bench to expel any air bubbles. Place in a roasting pan, then pour in enough boiling water to come two-thirds of the way up sides of moulds. Cover tightly with aluminium foil and bake until puffed and just firm to touch (14-16 minutes).
  • 04
  • Meanwhile, combine yabby meat and just enough water to cover in a saucepan and bring just to the boil over medium heat. Remove from heat, set aside until just cooked through (1-2 minutes), drain, season to taste.
  • 05
  • To serve, run a knife around sides of moulds and invert trout mousseline into shallow serving bowls, place a yabby tail beside each, pour over sauce and serve hot, scattered with salmon roe and baby parsley.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×