Chefs' Recipes

Slow-roasted ocean trout with walnut and coriander salsa

Australian Gourmet Traveller recipe for slow-roasted ocean trout with walnut and coriander salsa by Brigitte Hafner from Gertrude Street Enoteca.
Slow-roasted ocean trout with walnut and coriander salsa

Slow-roasted ocean trout with walnut and coriander salsa

Chris Chen
6
20M
45M
1H 5M

Ingredients

Walnut and coriander salsa

Method

Main

1.For walnut and coriander salsa, preheat oven to 180C. Place walnuts on an oven tray and roast until deep golden (5-10 minutes). Cool, then rub off excess skins, finely chop and transfer to a bowl. Add remaining ingredients to walnuts and season to taste with freshly ground black pepper. Refrigerate until required.
2.Reduce oven to 110C. Place trout, skin-side down, on a baking paper-lined oven tray, brush with oil, season to taste with sea salt and roast until medium rare (30-35 minutes).
3.Carefully transfer trout to a plate, spoon salsa over and serve immediately with lemon wedges to the side.

Drink Suggestion: Citrussy chardonnay such as Milton Riverpoint or Krinklewood. Drink suggestion by James Broadway

Notes

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