Side of Trout & Salad

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Side of Trout & Salad

Yield 6

Author Lucy Tweed

Cook time

50 Min

Total time

50 Min

My favourite way to cook this big beautiful piece of meat

Ingredients

Potatoes

• 1 kg small to medium potatoes, chopped into 5 mm chunks
• 2 tablespoons olive oil
• 1 teaspoon chicken stock

Trout

• 1.2 kg ocean trout (half a side or large piece)
• 1 lemon, squeezed
• 1 tablespoon Dijon mustard
• 1 tablespoon tahini
• 2 teaspoons honey
• A large pinch of salt
• 1/4 cup extra-virgin olive oil
• 1 tablespoon dark soy sauce
• 1 teaspoon sesame oil

Salad

• 2 bunches of trimmed asparagus
• 1 bowl of baby fennel, shaved and refreshed in cool water
• 3 blood oranges, segmented
• 2 cups watercress
• Good extra-virgin olive oil
• 1 tbs Freshly chopped chives
• Cracked pepper

Instructions

1. Prepare the Sticky Stocky Potatoes: Toss the chopped potatoes with olive oil, chicken stock, and water. Place them in an oven-proof tray and roast in the preheated oven (200°C fan-forced) for 40 minutes, turning and tossing halfway through until they become soft, tender, chewy, and crispy.
2. Ask your fishmonger for a 1.2 kg ocean trout, aiming for about 200g per person.
3. Prepare the Flavor Paste: In a bowl, combine lemon juice, Dijon mustard, tahini, honey, salt, olive oil, soy sauce, and sesame oil. Smear this paste all over the ocean trout, focusing on the flesh side (not the skin).
4. Allow the fish to come to room temperature before cooking.
5. Preheat the oven to 240°C fan-forced. Place a rack on one of the highest shelves in the oven. This can go in with the potatoes, just place the potatoes on a lower rack and the fish on top.
6. Place the ocean trout, skin-side down, on a paper-lined tray. Roast for approximately 10 to 12 minutes for just-done, tender flesh. If you prefer your fish more thoroughly cooked, aim for about 15 to 17 minutes. The top will char and bubble slightly, adding to the caramelization crust.
7. Once cooked, allow the fish to cool to room temperature.
8. Meanwhile, blanch the trimmed asparagus briefly in boiling water for no longer than a minute, then refresh them in iced water.
9. Toss together the blanched asparagus, shaved and refreshed baby fennel, blood orange segments, and watercress. Dress the salad with good extra-virgin olive oil, being delicate not to handle it too roughly.
10. Place the sticky stocky potatoes on a plate, top with the beautifully cooked ocean trout, and then add the salad. Sprinkle with freshly chopped chives (I forgot to add mine, wish I hadn’t!) and cracked pepper.
11. Serve and enjoy this perfectly delicious warm summer salad.

Nutrition Facts

Calories

650

Fat

32 g

Sat. Fat

5 g

Carbs

43 g

Fiber

9 g

Net carbs

34 g

Sugar

9 g

Protein

50 g

Sodium

346 mg

Cholesterol

116 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.