The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roast trout with almond sauce, rosemary and capers

The trout here is cooked to medium-rare, so it retains a lovely oiliness. The almond sauce and herbs from this recipe also go well with roast lamb or beef. For a more rustic sauce, just pulse it to the coarseness you like. Serve this with a green salad.

You'll need

900 gm piece of ocean trout, skin on, pin-boned Olive oil for brushing and shallow-frying ¼ cup each rosemary and oregano 2 tbsp salted baby capers, rinsed, drained 2 garlic cloves, thinly sliced 2 golden shallots, thinly sliced   Almond sauce 200 gm whole blanched almonds Juice of 1 lemon and coarsely chopped flesh of 1 lemon 1 garlic clove, coarsely chopped 60 ml (¼ cup) extra-virgin olive oil


  • 01
  • For almond sauce, preheat oven to 175C. Spread almonds on an oven tray and roast, stirring occasionally, until golden (8-12 minutes). Cool briefly, then blend in a small food processor with remaining ingredients until finely chopped. Gradually add 80ml (1/3 cup) water and process until smooth. Season to taste and set aside.
  • 02
  • Place trout on an oven tray lined with baking paper, brush with oil and season. Reduce oven to 110C and roast trout until rare (28-32 minutes; flesh will be dark pink in the centre).
  • 03
  • Heat 1cm olive oil in a saucepan over high heat, add herbs, capers, garlic and shallots, and fry until shallots are golden and just crisp (3-5 minutes; take care not to burn the herbs). Remove with a slotted spoon and drain on paper towels.
  • 04
  • Scatter herb mixture over trout, season to taste, and serve with almond sauce.

At A Glance

  • Serves 6 - 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Crisp new-wave Yarra chardonnay.

Featured in

May 2015

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.