Name: Pan-fried ocean trout with cabbage remoulade
Yield: 4
Ingredients: 2 eggs, at room temperature; 250 ml vegetable oil (1 cup); 1 tbsp plain flour; 50 gm salted baby capers, soaked in water; 1 tbsp olive oil; 4 200gm pieces ocean trout, pin boned and skin on; To serve: salmon roe (see note); Cabbage remoulade; 1½ cups thinly sliced red cabbage (about 120gm); 1½ cups thinly sliced Savoy cabbage (about 120gm); 100 gm whole-egg mayonnaise (5 tbsp); ¼ cup finely chopped chives; 1 lemon, juice only; Mustard vinaigrette; 30 ml olive oil; 30 ml vegetable oil; 25 ml white wine vinegar; 2 tsp Dijon mustard

“I’m usually not a fan of ocean trout but Brenton Allan’s pan-fried version with cabbage remoulade at Stamps has made a convert of me. Would you please ask the chef to share his secrets?”

Veronica Hill, Adelaide, SA

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Ingredients

2 eggs, at room temperature

250 ml vegetable oil (1 cup)

1 tbsp plain flour

50 gm salted baby capers, soaked in water

1 tbsp olive oil

4 200gm pieces ocean trout, pin boned and skin on

To serve: salmon roe (see note)

Cabbage remoulade

1½ cups thinly sliced red cabbage (about 120gm)

1½ cups thinly sliced Savoy cabbage (about 120gm)

100 gm whole-egg mayonnaise (5 tbsp)

¼ cup finely chopped chives

1 lemon, juice only

Mustard vinaigrette

30 ml olive oil

30 ml vegetable oil

25 ml white wine vinegar

2 tsp Dijon mustard

Method

Main

1.Place eggs in a saucepan of cold water, bring to the boil over medium heat and simmer for 7 minutes, then drain and place in iced water for 10 minutes. Peel and separate yolks from whites, pass yolks and whites through a fine sieve into separate bowls, cover and refrigerate until needed.

2.For cabbage remoulade, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.

3.Heat vegetable oil in a frying pan over medium heat until shimmering. Drain capers and pat dry with absorbent paper, dust with flour, shaking off any excess, then fry for 5 minutes or until golden. Drain on absorbent paper.

4.For vinaigrette, combine all ingredients in a bowl, whisk to combine and season to taste.

5.Heat olive oil in a non-stick frying pan over medium heat, season trout and cook skin-side down for 2 minutes or until skin is crisp, turn over and cook for 2 minutes or until cooked to your liking. To serve, spoon remoulade onto plates, top with trout, scatter over capers, eggwhite and yolk and salmon roe, drizzle with vinaigrette and serve immediately.