Chef's Recipes

Embla's rainbow trout, horseradish and purslane

Embla share their recipe for rainbow trout skewers, marinated in lemon and char-grilled until crisp.

By Dave Verheul
  • 20 mins preparation
  • 10 mins cooking (plus preparing fire, curing, resting)
  • Serves 4
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Rainbow trout, horseradish and purslane
"Embla has only just opened, but I'm already in love with the trout with purslane. Would you share the recipe?"
Holly Lee, Box Hill, Vic
To request a recipe, email or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
You’ll need eight metal skewers for this recipe.


  • 4 rainbow trout (about 300 gm each), cleaned (see note)
  • 1 tbsp firmly packed caster sugar
  • Finely grated rind of 1 lemon
  • 2 tsp vegetable oil
  • 100 gm purslane (see note)
Horseradish dressing
  • 1¼ tbsp finely grated horseradish
  • 2 tbsp grapeseed oil
  • 1 tbsp lemon juice
  • Small pinch of xanthan gum (optional; see note)


  • 1
    Light a charcoal barbecue with charcoal or
    seasoned hardwood and burn down to ashed
    coals (30-45 minutes for charcoal, 1-1½ hours for
    wood). A regular barbecue or a char-grill pan will
    also work, but won’t give the same smoky flavour.
  • 2
    Meanwhile, for horseradish dressing, blend horseradish with 2 tbsp water in a small blenderor with a hand-held blender. Set aside to infuse for 30 minutes, then, with the blender running, add grapeseed oil, lemon juice and xanthan gum. Season to taste with salt, then strain through a fine sieve.
  • 3
    Rinse trout, pat dry, then remove heads, tails
    and dorsal fins with a knife or kitchen scissors.
    Butterfly trout and remove all bones from the
    belly cavity, being careful not to break the skin.
    Place trout skin-side down on a tray. Mix sugar,
    lemon rind and 1 tbsp fine sea salt in a bowl, then
    scatter mixture over trout. Cover and refrigerate
    for 10 minutes to cure. Rinse and pat dry, then
    gently skewer each trout lengthways with a metal
    skewer along the thickest part of each side.
    Lightly oil and season trout skin, then cook
    skin-side down over hot coals until thickest
    parts are almost cooked through (2-3 minutes).
    Remove from heat, remove skewers and place
    on warm plates skin-side up. Dress purslane with
    1-1½ tbsp horseradish dressing, scatter purslane
    over trout and serve with remaining dressing.


Ask your fishmonger to clean the fish for you. Purslane is available from select greengrocers; if it's unavailable, substitute another small green leaf such as mâche. Xanthan gum, a stabilising agent, makes the dressing creamy; it's available from health-food shops.

  • undefined: Dave Verheul