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Fennel and dill-crusted ocean trout with lemon potatoes


This would have to be the easiest way to cook flavour-filled fish. Using one large piece means it will be less likely to dry out.

You'll need

25 gm (¼ cup) fennel seeds 2 tbsp whole white peppercorns 1 tbsp dill seeds Finely grated rind and juice of 1½ lemons ¼ cup coarsely chopped flat-leaf parsley 60 ml (¼ cup) olive oil 1 side ocean trout (about 1.2kg), skin on, trimmed, pin-boned   Caraway and herb crème fraîche 1 tsp caraway seeds 250 gm crème fraîche Finely grated rind of 1 lemon and juice of ½ 1 tbsp each finely chopped dill and flat-leaf parsley   Lemon potatoes 1.2 kg small kipfler potatoes, scrubbed 1 lemon, cut into wedges ½ head garlic, broken into cloves 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • For caraway and herb crème fraîche, dry-roast caraway seeds until fragrant (30 seconds), transfer to a mortar and pestle and coarsely crush. Combine with remaining ingredients, season and refrigerate until required.
  • 02
  • For lemon potatoes, preheat oven to 180C. Combine ingredients in a bowl, season to taste, toss to combine and scatter over trays lined with baking paper. Roast, shaking occasionally, until golden (50-55 minutes). Coarsely crush with a fork and season to taste before serving.
  • 03
  • Crush fennel seeds, peppercorns and dill seeds in a mortar and pestle. Stir in rind, juice, parsley and half the olive oil, then set aside. Heat a char-grill over medium-high heat. Drizzle trout with remaining oil and season. Grill flesh-side down until charred (6-7 minutes). Turn over and repeat (5 minutes). Turn trout, flesh-side up, onto a baking tray lined with baking paper and pat on fennel crust. Increase oven to 200C. Roast until cooked to your liking (10 minutes for medium-rare). Serve with lemon potatoes, and caraway and herb crème fraîche.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Young sauvignon blanc.

Featured in

Aug 2013

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