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Potted ocean trout

You'll need

500 gm centre-cut ocean trout fillet, skinned and pin-boned 375 gm unsalted cultured butter, clarified (see note) 2 golden shallots, finely chopped 1 fresh bay leaf 1 tbsp Pernod To serve: lavosh


  • 01
  • Using a knife remove any traces of blood line or skin from trout and cut into 5cm pieces.
  • 02
  • Heat 2 tbsp clarified butter in a frying pan over medium heat, add shallot and cook for 3 minutes or until soft, add bay leaf and remaining butter, bring to a simmer and cook for 3 minutes. Add Pernod, then submerge trout in butter mixture, remove from heat and stand for 10 minutes or until fish falls apart. Remove bay leaf and discard. Remove fish and, using a fork, break up flesh and season to taste with sea salt and freshly ground white pepper. Strain butter mixture and add shallots to fish. Spoon fish mixture into a 3 cup-capacity serving dish. Pour over strained butter and refrigerate for 2 hours or until set. Serve with lavosh. It will keep, whole, for up to 1 week in the refrigerator.

Note For clarified butter, melt cold cubed butter, pour into a jug, stand, skim surface then pour off clear butter and reserve, discarding the milk fat.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2006

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