Chef's Recipes

Tea-smoked ocean trout with grilled peach salad

Australian Gourmet Traveller recipe for tea-smoked ocean trout with grilled peach salad by Bluebonnet, Melbourne.

  • 15 mins preparation
  • 30 mins cooking plus curing
  • Serves 6
  • Print
Tea-smoked ocean trout with grilled peach salad
"The trout at Bluebonnet would be perfect for my next party. Would you share the recipe?"
Tara Harris, Brunswick, Vic
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  • 125 gm brown sugar
  • 50 gm fine salt
  • 1 side ocean trout (about 1kg), skin on, pin-boned
  • 150 gm jasmine rice
  • 50 gm black tea
Orange-blossom vinaigrette
  • 1 tbsp each orange-blossom water, Sherry vinegar and maple syrup
  • Juice of 1 orange
  • 1 tbsp wholegrain mustard
  • 50 ml olive oil
Grilled peach salad
  • 50 gm brown sugar
  • 3 peaches, halved, stones removed
  • 1 kg heirloom tomatoes, quartered and sliced
  • 100 gm Moroccan olives (see note)
  • 2 baby fennel, thinly shaved on a mandolin
  • 1 cup (firmly packed) basil


  • 1
    Combine sugar and salt and scatter all over trout, place trout in a non-reactive container and refrigerate to cure lightly (30 minutes).
  • 2
    Preheat oven to 120C. Spread rice and tea in a roasting pan. Brush excess cure mix off trout, place trout on a wire rack about 10cm above tea mixture and place pan over high heat on stovetop until it starts smoking (10-15 minutes). Cover with foil and roast in oven until trout is cooked to your liking (15-18 minutes for medium rare).
  • 3
    For orange-blossom vinaigrette, blend ingredients, except oil, in a food processor, then add oil in a thin steady stream until emulsified.
  • 4
    For grilled peach salad, heat a chargrill pan over high heat, sprinkle brown sugar on cut side of peaches and grill cut-side down until charred (4-5 minutes). Combine peaches, tomatoes, olives, fennel and basil in a bowl. Toss with vinaigrette to taste and serve with trout.


Note Moroccan olives can be substituted with any black olives.