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.

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


  • 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
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
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 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

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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