Roast ocean trout with white bean purée and fennel salad
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Serves
4
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70 ml
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olive oil
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3
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golden shallots, thinly sliced
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1
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garlic clove, finely chopped
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800 gm
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canned white beans, drained and rinsed
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250 ml (1 cup)
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chicken stock
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1
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lemon, finely grated rind and juice only (or to taste)
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4
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skinless ocean trout fillets (about 160gm each), pin-boned
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2
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baby fennel, trimmed, fronds reserved
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20 gm
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salted baby capers, rinsed
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1/4
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cup coarsely torn flat-leaf parsley
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1
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Preheat oven to 200C. Heat 20ml oil in a saucepan over low heat, add shallot and garlic and cook until tender (4-5 minutes). Add beans and stock, cook until reduced by half and warmed through (3-4 minutes). Pulse in a food processor until coarsely chopped, return to pan, stir through half the lemon rind and juice, season to taste, keep warm.
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2
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Meanwhile, place trout, skin-side up, on a lightly oiled oven tray. Drizzle with 20ml olive oil and a little lemon juice, roast until cooked to your liking (5-6 minutes for medium-rare).
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3
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Thinly shave fennel on a mandolin, place in iced acidulated water until crisp (1-2 minutes), drain well. Combine in a bowl with capers, parsley and reserved fronds. Add remaining olive oil, rind and juice, season to taste, toss to combine, and serve with roast trout and white bean purée.
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This recipe is from the August 2009 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles