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Poached ocean trout, fennel and orange salad with baguette

Australian Gourmet Traveller summer picnic appetiser recipe for poached ocean trout, fennel and orange salad with baguette

By Emma Knowles
  • Serves 8
Poached ocean trout, fennel and orange salad with baguette
Poached ocean trout, fennel and orange salad with baguette

Ingredients

  • 1 head baby fennel
  • 2 stalks celery, coarsely chopped
  • 60 ml dry white wine (¼ cup)
  • 60 ml verjuice (¼ cup)
  • 400 gm piece ocean trout fillet, skinned and pin-boned
  • 1 orange, finely grated rind only
  • 1 tbsp orange juice
  • 1½ tbsp red wine vinegar
  • 60 ml extra-virgin olive oil (¼ cup)
  • ½ cup coarsely torn mint leaves
  • 2 golden shallots, thinly sliced
  • To serve: sourdough baguette

Method

Main
  • 1
    Trim fennel, reserving fronds and trimmings, then finely shave fennel lengthways using a mandolin and place in iced water.
  • 2
    Combine fennel trimmings, celery, wine and verjuice in a deep-sided frying pan, add trout and cover with cold water. Season to taste with sea salt and freshly ground black pepper and bring to a simmer over low heat. Remove from heat and stand until cold, then drain trout, break into large flakes and place in a bowl.
  • 3
    Add rind, juice, vinegar, olive oil, mint and shallot to trout and combine. Add drained shaved fennel, toss to combine and season to taste. Serve with sourdough baguette.
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  • Author: Emma Knowles