• Trout L’Anglaise (Peter Kuruvita's Coastal Kitchen)Source: Peter Kuruvita's Coastal Kitchen

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






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It’s important to use a good quality wine for the sauce like a Margaret River chardonnay.


  • 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 

Cook's notes

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.

Peter Kuruvita's Coastal Kitchen starts 8pm, Thursday 21 June on SBS and then you can catch-up on SBS On Demand. Visit the program page for recipes, videos and more.