Herbed ocean trout, crushed potato and leek

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Top-quality viognier or light pinot noir.

Featured in

Aug 2009

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