Tea-smoked ocean trout with grilled peach salad


"The trout at Bluebonnet would be perfect for my next party. Would you share the recipe?"
Tara Harris, Brunswick, Vic

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You'll need

125 gm brown sugar 50 gm fine salt 1 side ocean trout (about 1kg), skin on, pin-boned 150 gm jasmine rice 50 gm black tea   Orange-blossom vinaigrette 1 tbsp each orange-blossom water, Sherry vinegar and maple syrup Juice of 1 orange 1 tbsp wholegrain mustard 50 ml olive oil   Grilled peach salad 50 gm brown sugar 3 peaches, halved, stones removed 1 kg heirloom tomatoes, quartered and sliced 100 gm Moroccan olives (see note) 2 baby fennel, thinly shaved on a mandolin 1 cup (firmly packed) basil

Method

  • 01
  • Combine sugar and salt and scatter all over trout, place trout in a non-reactive container and refrigerate to cure lightly (30 minutes).
  • 02
  • Preheat oven to 120C. Spread rice and tea in a roasting pan. Brush excess cure mix off trout, place trout on a wire rack about 10cm above tea mixture and place pan over high heat on stovetop until it starts smoking (10-15 minutes). Cover with foil and roast in oven until trout is cooked to your liking (15-18 minutes for medium rare).
  • 03
  • For orange-blossom vinaigrette, blend ingredients, except oil, in a food processor, then add oil in a thin steady stream until emulsified.
  • 04
  • For grilled peach salad, heat a chargrill pan over high heat, sprinkle brown sugar on cut side of peaches and grill cut-side down until charred (4-5 minutes). Combine peaches, tomatoes, olives, fennel and basil in a bowl. Toss with vinaigrette to taste and serve with trout.

Note Moroccan olives can be substituted with any black olives.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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