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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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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