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Poached ocean trout, fennel and orange salad with baguette


You'll need

1 head baby fennel 2 stalks celery, coarsely chopped 60 ml (¼ cup) dry white wine 60 ml (¼ cup) verjuice 400 gm piece ocean trout fillet, skinned and pin-boned 1 orange, finely grated rind only 1 tbsp orange juice 1½ tbsp red wine vinegar 60 ml (¼ cup) extra-virgin olive oil ½ cup coarsely torn mint leaves 2 golden shallots, thinly sliced To serve: sourdough baguette

Method

  • 01
  • Trim fennel, reserving fronds and trimmings, then finely shave fennel lengthways using a mandolin and place in iced water.
  • 02
  • Combine fennel trimmings, celery, wine and verjuice in a deep-sided frying pan, add trout and cover with cold water. Season to taste with sea salt and freshly ground black pepper and bring to a simmer over low heat. Remove from heat and stand until cold, then drain trout, break into large flakes and place in a bowl.
  • 03
  • Add rind, juice, vinegar, olive oil, mint and shallot to trout and combine. Add drained shaved fennel, toss to combine and season to taste. Serve with sourdough baguette.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2007

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