2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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

You'll need

  • 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 (loosely packed)
  • flat-leaf parsley leaves
  • ½ cup (loosely packed)
  • basil leaves
  • 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 (½ cup)
  • dry white wine

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
Note Esqueixada is salt cod salad, a typical Catalan dish.

"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.


At A Glance

  • Serves 2 people
  • 10 min preparation
  • 20 min cooking (plus standing)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 2 people
  • 10 min preparation
  • 20 min cooking (plus standing)

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

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