The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Poached ocean trout


You'll need

3 kg whole ocean trout 1 fennel 1 lemon, thickly sliced, plus wedges to serve 5 bay leaves 2 onions, thickly sliced 5 stalks of parsley 12 black peppercorns 200 ml white wine vinegar

Method

  • 01
  • Rinse fish under cold running water and pat dry with absorbent paper. Trim fennel fronds and thickly slice bulb. Stuff cavity with fennel fronds, lemon and 4 bay leaves and tie at intervals with kitchen twine to secure.
  • 02
  • Place fennel bulb, onion, parsley, remaining bay leaf and peppercorns into a fish kettle or pot large enough to fit the fish, place fish on top and cover with vinegar and cold water.
  • 03
  • Bring kettle to simmer over medium heat, reduce heat to low, cover and poach for 20 minutes.
  • 04
  • Remove from heat and stand for 10 minutes for fish to finish cooking. Gently remove fish, pat dry with absorbent paper, remove kitchen twine and serve with lemon wedges.

Poaching a whole fish makes for a very impressive and relatively painless main course for dinner parties. It’s (sort of) a one-pot dish, well, one fish kettle to be precise. This delicate cooking method, when done correctly, highlights the pure flavour of the fish – in this case ocean trout – unadulterated by oil, which often pervades the flesh when frying or roasting.

If you intend to poach whole fish often, it’s a good idea to invest in a fish kettle. Available from kitchenware stores, this long, narrow saucepan, with a lid, is especially useful for cooking large fish. It contains a perforated insert on which the fish sits, enabling it to be easily lowered into and raised from the poaching liquid. Firm-fleshed fish such as salmon, trout and blue-eye trevalla are excellent candidates for poaching, as some of the finer-fleshed varieties tend to become waterlogged and break apart.

Fish can, of course, be poached in salted water, however, a court bouillon is most commonly used. This is little more than a fancy name for a simple stock of onion, celery, parsley stalks, bay leaves and sometimes a combination of other herbs and spices. An acid such as vinegar or lemon juice is a pleasant addition, particularly when poaching an oilier fish such as salmon or ocean trout. The best way to infuse more subtle flavours into the fish is to stuff them into the fish cavity and gently truss the fish. Not only does trussing keep the stuffing inside, but the fish will keep its shape during cooking and the taut shape will cook more evenly.

During the gentle process of poaching, the liquid should be kept at around 80 degrees. If you don’t have a thermometer, look for small bubbles rising and gently breaking on the surface. The delicate fish protein needs this gentle heat to help keep the flesh light and flaky.

Another tip is to stop poaching just before the fish is cooked (adjust according to size of fish), turn off the heat and let it rest in the liquid to finish cooking. To test if the fish is ready, the most reliable method is to make a slit at the backbone and lift the flesh closest to the bone to check that the colour is not too pink. This may not be for the purist but it works, plus, it’s a lot easier than explaining to your guests why the fish isn’t cooked properly. The best way to serve the fish is to gently peel back the skin using your fingers or a knife, discard skin, then flake the flesh off the bone in large chunks.


At A Glance

  • Serves 12 people
GT
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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 12 people

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×