Sea run brown trout have a different flavour to their creek and lake based brethren, and poached, you capture the subtlety of this majestic fish beautifully. You can change up the flavours in the poaching liquid to suit the seasons, your garden, and your tastes.Matthew Evans, Gourmet Farmer Series 4
A showstopping, crowd-pleasing way to dish your whole fish.
- 1 handful celery leaves
- 1-2 small carrots, coarsely chopped
- 1 leek, white part only, coarsely chopped
- 3-4 sprigs fennel tops
- Sea salt
- 1 small whole trout, gutted
- To serve, kale and rocket flowers or similar herbal flavoured flowers (micro herbs would also work well)
- 1 egg yolk, at room temperature
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 125 ml (½ cup) extra virgin 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.
Cooling time 2 hours
In a large, deep frying pan, place the celery leaves, carrot, leek and fennel tops. Add enough water to just cover and simmer over medium heat for 2-3 minutes to extract the flavour. Season generously with salt (about 10 g per litre of water). Add the trout (the liquid should cover the trout), cover the pan and bring to a bare simmer. Reduce the heat to low, then cook very gently for 10 minutes. Turn off the heat and stand the trout covered until cool.
Meanwhile, to make the mayonnaise, whisk the egg yolk with the mustard and lemon juice. Whisking continuously, add the oil in a thin steady stream until thick and emulsified. Whisk in 1 tablespoon hot water and season to taste.
To serve, place the trout on a serving plate, then peel off and discard the skin. Spoon over a little mayo, then scatter with the flowers and serve the remaining mayo passed separately.
Photography by Alan Benson. Styling by Lucy Tweed. Food preparation by Tammi Kwok. Creative concept by Belinda So.