Poaching the trout in large pieces ensures it retains its beautifully moist texture.
- 750 ml dry white wine
- ½ onion, sliced
- 1 fresh bay leaf
- 6 white peppercorns
- 1 ocean trout fillet, halved (800gm)
- 1 bunch each baby turnips and baby carrots, trimmed and halved
- 2 baby fennel, trimmed, cut into wedges, fronds reserved
- 20 gm butter
- ¼ cup loosely packed chervil sprigs, to serve
Lime beurre blanc
- 60 ml dry white wine
- 60 ml lime juice, plus lime wedges to serve (¼ cup)
- 2 golden shallots, finely chopped
- 1 tbsp pouring cream
- 225 gm butter, at room temperature, diced
- 1Bring wine, onion, bay leaf, peppercorns and 2 litres water to the boil in a wide saucepan over medium-high heat. Season to taste with sea salt, add fish, remove from heat and stand until cooked to your liking (10-12 minutes for medium-rare).
- 2Meanwhile, blanch baby vegetables until tender (2-4 minutes), then refresh and drain well. Heat butter in a wide saucepan over high heat, add baby vegetables, cook until warmed through (2-4 minutes), season to taste and keep warm.
- 3For lime beurre blanc, simmer wine, lime juice and shallots in a saucepan over medium heat until reduced to 80ml (5-10 minutes). Add cream, bring to the simmer, season to taste, then reduce heat to very low and add butter a little at a time, whisking continuously, until incorporated. To serve, spoon vegetables and reserved fennel fronds onto plates, top with fish, scatter with chervil and spoon over lime beurre blanc. Serve hot with extra sauce and lime wedges to the side.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.