Name: Rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonnaise
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 4 (about 180gm each) ocean trout fillets, skin on and pin boned; 4 small ox heart (beefsteak) or other firm-fleshed tomatoes, cut into 5mm-thick slices; 4 kipfler potatoes, cooked, peeled and thinly sliced; 80 gm salt cod, excess salt removed, thinly shaved with a sharp knife; 2 spring onions, thinly sliced diagonally; Green herb mayonnaise; 1 cup flat-leaf parsley leaves (loosely packed); ½ cup basil leaves (loosely packed); 200 ml olive oil; 2 egg yolks; 1 tsp Dijon mustard; 1 tsp white wine vinegar; Court bouillon; ½ carrot, coarsely chopped; 1 stalk celery, coarsely chopped; ½ onion, coarsely chopped; 1 sprig each of flat-leaf parsley and thyme; 1 fresh bay leaf; 1 clove garlic, coarsely chopped; 4 black peppercorns; ½ lemon, juice only; 125 ml dry white wine (½ cup)

Rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonnaise

Australian Gourmet Traveller and Pearl restaurant recipe for rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonnaise

Serves 2

Prep

10M

Cook

20M

Total

30M

“My husband and I dined at Pearl in Melbourne, where I enjoyed the rare poached ocean trout. Would you please ask Geoff Lindsay to share this wonderful gluten-free dish?”

Angus and Jane McKay, via email

Request a recipe

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

4 (about 180gm each) ocean trout fillets, skin on and pin boned

4 small ox heart (beefsteak) or other firm-fleshed tomatoes, cut into 5mm-thick slices

4 kipfler potatoes, cooked, peeled and thinly sliced

80 gm salt cod, excess salt removed, thinly shaved with a sharp knife

2 spring onions, thinly sliced diagonally

Green herb mayonnaise

1 cup flat-leaf parsley leaves (loosely packed)

½ cup basil leaves (loosely packed)

200 ml olive oil

2 egg yolks

1 tsp Dijon mustard

1 tsp white wine vinegar

Court bouillon

½ carrot, coarsely chopped

1 stalk celery, coarsely chopped

½ onion, coarsely chopped

1 sprig each of flat-leaf parsley and thyme

1 fresh bay leaf

1 clove garlic, coarsely chopped

4 black peppercorns

½ lemon, juice only

125 ml dry white wine (½ cup)

Method

Main

1.For green herb mayonnaise, process herbs and olive oil in a food processor and stand for 20 minutes, then strain through a fine sieve, discarding solids. Whisk yolks, mustard and vinegar in a bowl to combine, then gradually whisk in herb oil in a thin stream until emulsified and thick. Season to taste with sea salt and freshly ground black pepper. Thin with a little hot water until it reaches drizzling consistency. Makes about 1 cup.

2.For court bouillon, combine all ingredients with 1 litre of water and 1 tsp sea salt in a heavy-based saucepan over medium heat, bring to the boil, reduce heat and simmer for 15 minutes. Cool to 60C, add fish and poach for 4-5 minutes or until fish is warmed through but still rare.

3.To serve, remove skin from fish, halve horizontally without cutting all the way through, then open out flat and place on plates. Fan tomato slices over fish, then repeat with potato and scatter with salt cod. Drizzle with green herb mayonnaise, scatter with spring onions and season to taste.