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+ servings

Champagne Poached Ocean Trout

Lydia Nuttall
in cos lettuce cups, salad and dill mayonnaise
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Entreé
Servings 16 serves

Ingredients
  

  • 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
  • Salad:
  • 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

Instructions
 

  • 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.

Notes

Enjoy this dish with more of the bubbles. It is a great entree or main for guests who are Gluten Free as well!
Tried this recipe?Let us know how it was!