Name: Herbed ocean trout, crushed potato and leek
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 450 gm kipfler potatoes, scrubbed; 50 gm butter, coarsely chopped; ½ leek, thinly sliced; 1 garlic clove, finely chopped; 200 ml chicken stock; 100 ml dry white wine; 1 baby fennel bulb, shaved, crisped in iced water, fronds reserved; ½ lemon, juice and finely grated rind only; 70 ml extra-virgin olive oil; ¼ cup each finely chopped mint and flat-leaf parsley; 2 anchovy fillets, finely chopped; 2 tsp salted baby capers, rinsed and drained; 4 pieces skinless ocean trout fillet, pin-boned (about 160gm each); 1 tsp Dijon mustard

Herbed ocean trout, crushed potato and leek

Australian Gourmet Traveller recipe for herbed ocean trout, crushed potato and leek.

Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

450 gm kipfler potatoes, scrubbed

50 gm butter, coarsely chopped

½ leek, thinly sliced

1 garlic clove, finely chopped

200 ml chicken stock

100 ml dry white wine

1 baby fennel bulb, shaved, crisped in iced water, fronds reserved

½ lemon, juice and finely grated rind only

70 ml extra-virgin olive oil

¼ cup each finely chopped mint and flat-leaf parsley

2 anchovy fillets, finely chopped

2 tsp salted baby capers, rinsed and drained

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

1 tsp Dijon mustard

Method

Main

1.Cook potato in boiling salted water until just tender (10-12 minutes), drain and, when cool enough to handle, peel and set aside. Heat butter in a saucepan over medium heat, add leek and garlic, cook until tender (4-5 minutes). Add potato, coarsely crush with a wooden spoon, cook until golden (5-6 minutes). Add stock and wine, cook until reduced by half (5-6 minutes), season to taste and keep warm.

2.Meanwhile, drain shaved fennel well and combine in a bowl with reserved fronds, lemon juice and 30ml olive oil. Season to taste, toss to combine and set aside.

3.Combine herbs, lemon rind, anchovies, capers and 2 tsp olive oil in a small bowl, season to taste, spread in a thin layer on a plate and set aside.

4.Heat remaining olive oil in a large frying pan over medium-high heat, add trout, skin-side up, cook until golden (2-3 minutes), turn and cook until cooked to your liking (2-3 minutes for medium-rare). Brush lightly with mustard, press into herb mixture, shake off excess. Serve with crushed potatoes and fennel salad.