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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.

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As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Slow-cooked ocean trout with peas, and Meyer lemon and fennel salsa


"In the US, the wild king salmon season opens in the middle of spring and those who know this can't wait to get their hands on it," says Alvarez. "Although salmon is not indigenous to Australia, ocean trout is a suitable substitution. Fin-fish aquaculture is a contentious topic around the world (I'm not entirely convinced of its merits), but Australia certainly is leading the pack on sustainable practices."

You'll need

½ small fennel bulb, coarsely chopped (reserve other half for salsa) 2 lemons, thinly sliced 1 ocean trout fillet (about 1.2kg), skin on pin-boned 1 bunch bronze fennel (see note) For drizzling: olive oil 180 gm sugarsnap peas, trimmed and sliced diagonally 120 gm podded peas (about 350gm unpodded)   Meyer lemon and fennel salsa ½ small fennel bulb, finely chopped, fronds reserved 1 golden shallot, finely chopped 1 Meyer lemon, cheeks removed, finely diced (see note) Juice of ½ lemon 100 ml olive oil

Method

  • 01
  • For salsa, blanch fennel until just tender (1-1½ minutes), drain, refresh and set aside. Combine shallot and lemon in a bowl with lemon juice and a pinch of salt, and stand to soften (8-10 minutes). Add fennel and olive oil, season to taste and set aside.
  • 02
  • Preheat oven to 135C. Line a large baking tray with baking paper, scatter with fennel and half the lemon slices, then place fish on top skin-side down. Season to taste, scatter with bronze fennel and remaining lemon slices, drizzle generously with olive oil and roast until cooked medium-rare (15-20 minutes; because of the low temperature, the flesh will cook and flake, but still appear a deep red colour inside).
  • 03
  • Meanwhile, blanch peas (2-3 minutes) and sugarsnap peas (1-2 minutes), drain, refresh, drain well and transfer to a bowl. Serve peas with roast trout, all scattered with a generous amount of Meyer lemon and fennel salsa.

Note Bronze fennel and Meyer lemons are available from specialist greengrocers and farmers' markets. Meyer lemons are sweeter than regular lemons; if they're unavailable use the zest only of a regular lemon - the flesh will be too tart for this. If bronze fennel is unavailable, use fennel fronds.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A perfect summer dish to go with perfect summer wine. I recommend a Mediterranean rosé – Rimauresq Cru Classé Côtes de Provence from the south of France.

Featured in

Nov 2015

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