The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

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
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

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

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×