Chef's Recipes

Pan-fried ocean trout with cabbage remoulade

Australian Gourmet Traveller and Stamps restaurant recipe for pan-fried ocean trout with cabbage remoulade

By Brenton Allan
  • Serves 4
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Pan-fried ocean trout with cabbage remoulade
"I'm usually not a fan of ocean trout but Brenton Allan's pan-fried version with cabbage remoulade at Stamps has made a convert of me. Would you please ask the chef to share his secrets?"
Veronica Hill, Adelaide, SA
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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 2 eggs, at room temperature
  • 250 ml vegetable oil (1 cup)
  • 1 tbsp plain flour
  • 50 gm salted baby capers, soaked in water
  • 1 tbsp olive oil
  • 4 200gm pieces ocean trout, pin boned and skin on
  • To serve: salmon roe (see note)
Cabbage remoulade
  • 1½ cups thinly sliced red cabbage (about 120gm)
  • 1½ cups thinly sliced Savoy cabbage (about 120gm)
  • 100 gm whole-egg mayonnaise (5 tbsp)
  • ¼ cup finely chopped chives
  • 1 lemon, juice only
Mustard vinaigrette
  • 30 ml olive oil
  • 30 ml vegetable oil
  • 25 ml white wine vinegar
  • 2 tsp Dijon mustard


  • 1
    Place eggs in a saucepan of cold water, bring to the boil over medium heat and simmer for 7 minutes, then drain and place in iced water for 10 minutes. Peel and separate yolks from whites, pass yolks and whites through a fine sieve into separate bowls, cover and refrigerate until needed.
  • 2
    For cabbage remoulade, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
  • 3
    Heat vegetable oil in a frying pan over medium heat until shimmering. Drain capers and pat dry with absorbent paper, dust with flour, shaking off any excess, then fry for 5 minutes or until golden. Drain on absorbent paper.
  • 4
    For vinaigrette, combine all ingredients in a bowl, whisk to combine and season to taste.
  • 5
    Heat olive oil in a non-stick frying pan over medium heat, season trout and cook skin-side down for 2 minutes or until skin is crisp, turn over and cook for 2 minutes or until cooked to your liking. To serve, spoon remoulade onto plates, top with trout, scatter over capers, eggwhite and yolk and salmon roe, drizzle with vinaigrette and serve immediately.


Note Brenton Allan uses Yarra Valley Salmon Roe available from gourmet food stores and delicatessens.

  • Author: Brenton Allan