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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
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Crisp new-wave Yarra chardonnay.

Featured in

May 2015

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