Chef's Recipes

Rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonnaise

Australian Gourmet Traveller and Pearl restaurant recipe for rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonnaise

By Geoff Lindsay
  • Serves 2
  • 10 mins preparation
  • 20 mins cooking plus standing
Rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonnaise
Rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonnaise

"My husband and I dined at Pearl in Melbourne, where I enjoyed the rare poached ocean trout. Would you please ask Geoff Lindsay to share this wonderful gluten-free dish?"
Angus and Jane McKay, via email

Request a recipe
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.

Ingredients

  • 4 (about 180gm each) ocean trout fillets, skin on and pin boned
  • 4 small ox heart (beefsteak) or other firm-fleshed tomatoes, cut into 5mm-thick slices
  • 4 kipfler potatoes, cooked, peeled and thinly sliced
  • 80 gm salt cod, excess salt removed, thinly shaved with a sharp knife
  • 2 spring onions, thinly sliced diagonally
Green herb mayonnaise
  • 1 cup flat-leaf parsley leaves (loosely packed)
  • ½ cup basil leaves (loosely packed)
  • 200 ml olive oil
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
Court bouillon
  • ½ carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • ½ onion, coarsely chopped
  • 1 sprig each of flat-leaf parsley and thyme
  • 1 fresh bay leaf
  • 1 clove garlic, coarsely chopped
  • 4 black peppercorns
  • ½ lemon, juice only
  • 125 ml dry white wine (½ cup)

Method

Main
  • 1
    For green herb mayonnaise, process herbs and olive oil in a food processor and stand for 20 minutes, then strain through a fine sieve, discarding solids. Whisk yolks, mustard and vinegar in a bowl to combine, then gradually whisk in herb oil in a thin stream until emulsified and thick. Season to taste with sea salt and freshly ground black pepper. Thin with a little hot water until it reaches drizzling consistency. Makes about 1 cup.
  • 2
    For court bouillon, combine all ingredients with 1 litre of water and 1 tsp sea salt in a heavy-based saucepan over medium heat, bring to the boil, reduce heat and simmer for 15 minutes. Cool to 60C, add fish and poach for 4-5 minutes or until fish is warmed through but still rare.
  • 3
    To serve, remove skin from fish, halve horizontally without cutting all the way through, then open out flat and place on plates. Fan tomato slices over fish, then repeat with potato and scatter with salt cod. Drizzle with green herb mayonnaise, scatter with spring onions and season to taste.

Notes

Note Esqueixada is salt cod salad, a typical Catalan dish.

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  • Author: Geoff Lindsay