Name: Poached ocean trout, fennel and orange salad with baguette
Yield: 8
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

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

Serves 8

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.

Styling by Emma Knowles