It’s important to use a good quality wine for the sauce like a Margaret River chardonnay.
This is a simple and beautiful way to treat a rainbow trout. They are a delicate fish and this classic way compliments the fish so well. Peter Kuruvita's Coastal Kitchen
- 1 x 1.5 kg rainbow trout (or 4 plate-sized trout)
- 150 ml tarragon vinegar
- 150 ml white wine
- 1 tsp freshly ground black pepper
- 1 bunch French tarragon, leaves picked
- Pinch caper salt, optional
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.
Place a cake rack inside a roasting pan and bring to the boil over high heat. Place the fish on the rack, cover with another tray or foil and steam the fish for 10-20 minutes depending on size.
Meanwhile, to make the sauce, place all the ingredients into a small heavy-based saucepan and bring to the boil. Simmer for 3-5 minutes and set aside.
To serve, place the fish on a platter and gently peel off the skin from the top side of the fish. Pour the hot sauce over the fish and serve immediately.