Side of Trout & Salad
A whole side of sticky, caramelised ocean trout over stocky potatoes - the warm salad that feeds a table without breaking a sweat.
Serves: 6
Prep time: 20 minutes
Cook time: 50 minutes
INGREDIENTS
1kg small to medium potatoes, chopped into 5mm chunks
2 tablespoons olive oil
1 teaspoon chicken stock powder
1/2 cup water
For the trout
1.2kg ocean trout (half a side or large piece)
1 lemon, juiced
1 tablespoon Dijon mustard
1 tablespoon tahini
2 teaspoons honey
salt, for seasoning
1/4 cup extra virgin olive oil
1 tablespoon dark soy sauce
1 teaspoon sesame oil
For the salad
2 bunches asparagus, trimmed
1 head of baby fennel, shaved and refreshed in cool water
3 blood oranges, segmented
2 cups watercress
good extra virgin olive oil, for dressing
1 tablespoon freshly chopped chives
cracked pepper
METHOD
Preheat the oven to 200C fan-forced.
Toss the chopped potatoes with the olive oil, chicken stock powder and water. Place in an ovenproof tray and roast for 40 minutes, turning and tossing halfway, until soft, tender, chewy and crispy.
Ask your fishmonger for a 1.2kg piece of ocean trout - aim for about 200g per person.
Make the flavour paste: combine the lemon juice, Dijon mustard, tahini, honey, salt, extra virgin olive oil, soy sauce and sesame oil in a bowl. Smear all over the trout, focusing on the flesh side (not the skin).
Allow the fish to come to room temperature before cooking.
Increase the oven to 240C fan-forced with a rack on one of the highest shelves. The fish can go in with the potatoes - just move the potatoes to a lower rack and the fish on top.
Place the trout, skin-side down, on a paper-lined tray. Roast for 10-12 minutes for just-done, tender flesh, or 15-17 minutes if you prefer it more thoroughly cooked. The top will char and bubble slightly, adding to the caramelised crust.
Once cooked, allow the fish to cool to room temperature.
Meanwhile, blanch the asparagus in boiling water for no longer than a minute, then refresh in iced water.
Toss together the asparagus, fennel, blood orange segments and watercress. Dress with good extra virgin olive oil, being delicate not to handle it too roughly.
Pile the sticky stocky potatoes onto a plate, top with the trout, then the salad. Sprinkle with chives (I forgot to add mine, wish I hadn't!) and cracked pepper.
HINTS
Room-temperature fish cooks more evenly - pull it from the fridge while the potatoes do their thing.
Refreshing the shaved fennel in cool water keeps it crisp and curls it beautifully.
If blood oranges aren't in season, regular oranges or ruby grapefruit work just as well.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: approximately 18700kJ (4470 calories)
Protein: 265g
Fat: 265g
Saturated fat: 45g
Carbohydrates: 235g
Sugars: 55g
Fibre: 30g
Sodium: 2300mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.