Ocean Trout – superb texture and flavour
A centrepiece that will stun your guests
Seafood should always be kept simple with soft flavours so you can enjoy the subtlety of the dish. Ocean trout has a beautiful, creamy texture and pairs superbly with a crisp sparkling. Cook this dish the day before and then do all the ‘putting together’ on the day. Guests who need low gluten and gluten free will love you for serving it with these lettuce cups. Put out some crisp breads as well, for those that want something a bit more substantial.
Options for presenting this gorgeous dish are plentiful. This recipe is great for a share platter type of meal because it sits well with so many other options. But, if you want a feast style table, present the whole fish on a huge platter with some sliced oranges. Take the skin off one side and let people serve themselves. And when that side is finished, flip the ocean trout over, and start again!
Use leftover trout in a dip the next day! Mix it with some fresh chives, softened cream cheese and some Greek yoghurt.
Other ways to cook a whole Ocean Trout
The barbecue is always a perfect place to slow cook at whole fish. Fill the cavity of the trout with some herbs, slices of orange or lemon, and season well. Wrap it tightly in two layers of foil. Cook it in another foil tray on a lower heat, with the lid down. Cooking time will obviously vary because of the weight of your fish, but check it after 30 minutes.
Champagne Poached Ocean Trout
- 1 whole Ocean trout. usually about 1.2kg
- 1 bottle of bubbles not a sweet one
- 4 bay leaves
- Zest of one orange + slices of orange
- 1 tablespoon black peppers
- 1 cup water
- 1 teaspoon sea salt
- 1 cos lettuce – 16 good leaves
- 1 red capsicum – very finely sliced
- 2 stalks of celery – finely sliced
- 1 spring onion – finely sliced including green end
In a small bowl combine the following:
- 2 tablespoon Greek natural yoghurt
- 1 tablespoon whole egg mayonnaise
- 2 teaspoons chopped fresh dill
- In a pan large enough to hold the whole fish (a fish poacher is ideal!), gently heat the bubbles, water, bay leaves, peppers and orange zest and slices.
- When just simmering, place the fish (on a trivet) into the broth and pop the lid on. Turn the heat right down. It’s better that it takes a bit longer than boils itself silly.
- Check after 30 minutes – put the point of a sharp knife into the fattest part of the fish, and if it is cooked, it should flake easily from the bones. If not leave it another 15 – 20 minutes.
- When cooked, take it out of the liquid and allow to cool. At this point you can serve it on a platter as a superb centrepiece to your event!
- To divide and make smaller pieces, take the skin off one side, gently remove the flesh from the bones, being very careful not to leave any bones in the fillet.
- To assemble the salad, place the lettuce leaves on your platter, divide the salad between them, and then place the pieces of fish on the top. You can put the dressing over at this stage, or leave it for people to put their own amount on.