Name: Roast ocean trout with white bean purée and fennel salad
Yield: 4
Ingredients: 70 ml olive oil; 3 golden shallots, thinly sliced; 1 garlic clove, finely chopped; 800 gm canned white beans, drained and rinsed; 250 ml chicken stock (1 cup); 1 lemon, finely grated rind and juice only (or to taste); 4 skinless ocean trout fillets (about 160gm each), pin-boned; 2 baby fennel, trimmed, fronds reserved; 20 gm salted baby capers, rinsed; 1/4 cup coarsely torn flat-leaf parsley

Roast ocean trout with white bean purée and fennel salad

Australian Gourmet Traveller magazine quick recipe for roast ocean trout with white bean puree and fennel salad.

Serves 4

Ingredients

70 ml olive oil

3 golden shallots, thinly sliced

1 garlic clove, finely chopped

800 gm canned white beans, drained and rinsed

250 ml chicken stock (1 cup)

1 lemon, finely grated rind and juice only (or to taste)

4 skinless ocean trout fillets (about 160gm each), pin-boned

2 baby fennel, trimmed, fronds reserved

20 gm salted baby capers, rinsed

1/4 cup coarsely torn flat-leaf parsley

Method

Main

1.Preheat oven to 200C. Heat 20ml oil in a saucepan over low heat, add shallot and garlic and cook until tender (4-5 minutes). Add beans and stock, cook until reduced by half and warmed through (3-4 minutes). Pulse in a food processor until coarsely chopped, return to pan, stir through half the lemon rind and juice, season to taste, keep warm.

2.Meanwhile, place trout, skin-side up, on a lightly oiled oven tray. Drizzle with 20ml olive oil and a little lemon juice, roast until cooked to your liking (5-6 minutes for medium-rare).

3.Thinly shave fennel on a mandolin, place in iced acidulated water until crisp (1-2 minutes), drain well. Combine in a bowl with capers, parsley and reserved fronds. Add remaining olive oil, rind and juice, season to taste, toss to combine, and serve with roast trout and white bean purée.