This recipe is perfect for a spring lunch. The artichokes are prepared in an ‘à la grecque-style’ liquid. Add the richness of ocean trout, and you have a great spring dish.
- 6 artichokes
- acidulated water
- 1 tsp coriander seeds, roasted and crushed
- 60 ml (¼ cup) white wine
- 4 shallots, finely diced
- 40 ml (¼ cup) lemon juice
- 1 garlic clove, crushed
- 50 ml water
- 2 tbsp white wine vinegar
- salt and freshly ground black pepper
- olive oil for cooking
- 6 x 150–180g ocean trout
- 25 g anchovies, chopped
- 2 tbsp chopped parsley
- 60 ml (¼ cup) extra olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Prepare artichoke hearts by cutting off the stalk at the bottom of the vegetable, leaving 1–2cm for decoration. Cut off the top 5cm and discard. Rub all over with lemon juice. Cut in half, remove choke using a small sharp knife or small melon baller, rub again with lemon juice, and then place in acidulated water. When all artichokes have been prepared, thinly slice them lengthwise so each slice has some stalk attached. Return to acidulated water.
Prepare cooking liquid by mixing together coriander seeds, wine, shallots, lemon juice, garlic, water, vinegar and season to taste. Drain artichoke slices well. Heat a heavy-based large frying pan over medium heat. Add a generous amount of olive oil and saute drained artichokes for 2–3 minutes. Once artichokes have softened slightly add cooking liquid, allow to come to the boil, and then reduce heat and cook at a gentle simmer for 5 minutes, stirring often. Keep warm until needed.
Prepare lemon butter sauce and set aside in a warm place.
Heat a large heavy-based frying pan, add a splash of olive oil and cook trout on each side for 3–4 minutes.
To serve, stir anchovies and half of the parsley through artichokes and spoon into centre of the plates. Place trout on top. Pour lemon butter sauce over and sprinkle with remaining parsley.
Lemon butter sauce
60ml (1/4 cup) white wine
100g soft butter
40ml (2 tbsp) lemon juice
Place white wine in a small saucepan and allow to reduce by half. Reduce heat and whisk butter in piece by piece. Finally add lemon juice, season and keep sauce warm on the side of the stove.