gourmet traveller ocean trout

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Ocean trout en croûte

Wise says, “When I first arrived in London I worked at The Connaught. Freddy, the pastry chef at the time, had the pleasure of baking the VIP trout en croûte and overcooked it twice, at which temper tantrums and furore ensued. I thought it was funny and will always hold this dish dear to my heart for the pleasant memories of kitchen in full uproar. It’s great served with a white onion purée.”

You’ll need to begin this recipe 3 days ahead.

Ingredients

This recipe is from the June 2012 issue of . Notes

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Gin-Cured Ocean Trout With Herb Crust Recipe

Nov 14, 2016

For the perfect meal, try making Gin-Cured Ocean Trout With Herb Crust from the ‘Lunch By The Sea’ recipes in Gourmet Traveller’s new recipe book Menu.

Lightly curing the fish before roasting adds another dimension of flavour and texture.

You can extend the curing time by up to a week and serve it in the same manner as gravlax. Begin this recipe at least a day ahead to cure the trout.

Prep time: 45 mins

Cook time: 10 mins

(plus curing, cooling, chilling)

Serves: 6-8

Ingredients

• 200g caster sugar
• 140g sea salt
• 40g finely grated fresh horseradish (or shop-bought)
• 1 cup (loosely packed) dill, finely chopped
• 2 sides skinless ocean trout (1.2kg each), pin-bones removed
• 30ml olive oil
• 2 tbsp each finely chopped mint, flat-leaf parsley and chervil
• Finely grated rind of 2 lemons
• Lemon wedges, to serve
• Cucumber pickle
• 2 tsp fennel seeds
• 160ml white wine vinegar
• 80ml dry white wine
• 60g caster sugar
• 2 Lebanese cucumbers, thinly sliced on a mandolin
• 2 golden shallots, thinly sliced

1. Combine sugar, salt, gin, horseradish and dill, reserving 2 tbsp dill to serve, in a bowl with plenty of freshly ground black pepper. Spread half the curing mixture in base of a non-reactive dish (see cook’s notes p279) and place trout on top. Spread remaining mixture on top of trout, cover with plastic wrap and refrigerate overnight to cure.

2. Meanwhile, for cucumber pickle, dry-roast fennel seeds until fragrant (1 minute; see cook’s notes p279), then crush using a mortar and pestle and return to pan. Add vinegar, wine, sugar and 100ml water, season to taste and bring to the boil, then cool to room temperature. Combine cucumber and shallot in a non-reactive container, pour in pickling liquid in and refrigerate until chilled and lightly pickled (1-1½ hours).

3. Preheat oven to 200C. Brush curing mixture from trout and pat dry with paper towels. Place in a roasting pan lined with baking paper and drizzle with oil. Roast until just golden and cooked to your liking (4-6 minutes for medium-rare).

4. Meanwhile, combine mint, parsley, chervil, lemon rind and reserved dill in a bowl and season to taste. Scatter mixture over trout and serve warm with cucumber pickle and lemon wedges.

Wine suggestions sparkling rosé or Champagne.

Recipe extracted from ‘Lunch by the Sea’ Menu in Gourmet Traveller’s new cook book Menu. Available where all good books are sold including Dymocks and www.magshop.com.au

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Robyn Foyster is the owner and publisher of the lifestyle websites TheCarousel.com, GameChangers.com.au and WomenLoveTech.com. She is the only person to edit and publish Australia's three biggest flagship magazines - The Australian Women's Weekly, Woman's Day and New Idea. Robyn was Group Publisher of Bauer Media's most successful and prestigious magazines including Woman's Day, Good Health, Grazia and ran Hearst in Australia including Harper’s BAZAAR, Cosmopolitan and madison. Voted one of B&T's 30 Most Powerful Women In Media at the Women in Media Awards Robyn was a keynote speaker at Pause 2021, Cebit & J&J Women In Leadership. Robyn was also the winner of the prestigious Magazine Publisher Association’s Editor of the Year award.

Eat Your Books

Ocean trout carpaccio with fennel

By Andy Harris

• Serves serves 4

Ingredients Method

• 1 500g piece ocean trout fillet
• 2 lemons, juice only
• 2 (about 350g) small fennel bulbs – very finely sliced
• 4 tbsp extra-virgin olive oil

Place the ocean trout in a dish, pour over three-quarters of the lemon juice and marinate in the refrigerator for 10-12 minutes. Remove from refrigerator and place on a chopping board. Cut wafer-thin slices with a very sharp knife and arrange on a plate. Place fennel slices on top, drizzle with olive oil and remaining lemon juice and season generously with sea salt and freshly ground black pepper. Serve immediately.

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Roast ocean trout with white bean puree and baby fennel salad

Seriously impressive and on the table in 20 minutes!

How long will it take?

What’s the serving size, what do i need.

• 70 ml olive oil
• 3 golden shallots, thinly sliced
• 1 garlic clove, finely chopped
• 800 gm canned white beans, drained and rinsed
• 250 ml (1 cup) chicken stock
• 1 lemon, finely grated rind and juice only (or to taste)
• 2 baby fennel, trimmed, fronds reserved
• 4 skinless ocean trout fillets (about 160gm each), pin-boned
• 20 gm salted baby capers, rinsed
• ¼ cup coarsely torn flat-leaf parsley

How do I make it?

• Preheat oven to 200C. Heat 20ml oil in a saucepan over low heat, add shallot and garlic and cook until tender (4-5 minutes). Add beans and stock, cook until reduced by half and warmed through (3-4 minutes). Pulse in a food processor until coarsely chopped, return to pan, stir through half the lemon rind and juice, season to taste, keep warm.
• Meanwhile, place trout, skin-side up, on a lightly oiled oven tray. Drizzle with 20ml olive oil and a little lemon juice, roast until cooked to your liking (5-6 minutes for medium-rare).
• Thinly shave fennel on a mandolin, place in iced acidulated water until crisp (1-2 minutes), drain well. Combine in a bowl with capers, parsley and reserved fronds. Add remaining olive oil, rind and juice, season to taste, toss to combine, and serve with roast trout and white bean purée.

Recipe from August 2009 issue of  Australian Gourmet Traveller .

Share this recipe, more recipes like this.

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Easiest-ever ocean trout  

Ocean trout vs salmon

Ocean trout is slightly less rich than salmon. In this recipe you can use a side of salmon instead, if preferred. To save time, ask your fishmonger to pin bone the side of fish.

Ocean trout recipe ideas

Love ocean trout and keen to try more recipes? This couscous crusted side of trout makes a spectacular centrepiece when served down the middle of the table. To incorporate the fish fillets into the weeknight dinner roster, try this trout and roasted vegetable tray bake or this trout salad with sweet potatoes and an edamame miso dressing . Or for something completely different, try these hand pies with fish, spinach and mustard .

Ingredients

Preheat oven to 130°C (110°C fan-forced). Remove the trout from the refrigerator 30 minutes before cooking. Place trout, skin-side down, on a large oven tray lined with baking paper. Brush with oil and season to taste with sea salt flakes and freshly ground black pepper. Roast for about 15-18 minutes or until almost cooked through.  

Cucumber and preserved lemon salad

Meanwhile, combine cucumbers, onion, fennel, reserved fronds, herbs, preserved lemon in a large bowl. To make the dressing, whisk the remaining ingredients in a separate bowl to combine; season to taste.  

Carefully slide skin from trout and discard (optional); place trout on a large serving platter. Spoon over Cucumber and Preserved Lemon Salad; drizzle with dressing.

We used a mandolin (v-slicer) to cut cucumber, red onion and fennel into very fine slices as it makes the salad go further and the dish look more beautiful. Sumac, made from dried berries, is a crimson red, astringent spice popular in Middle Eastern cooking. It adds a tangy sour lemony flavour.  Test Kitchen tip

Try these …

Smoked trout croquettes with herby dipping sauce

Couscous-crusted ocean trout with pea salad

36 fabulous fish and seafood curries

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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RecipeTin Eats

Fast Prep, Big Flavours

My cookbook "Dinner" now available!

Smoked trout dip or spread (budget gourmet).

I like to read luxe food magazines so I can find the hidden gems that are fast and easy on the wallet. Smoked trout is one of the best value smoked fish and widely available at everyday supermarkets. Use it to make this fancy looking Smoked Trout Dip!

Like Smoked Salmon Pots , Smoked Trout Dip or Spread are ideal for spreading onto crackers, crusty bread or even buttery brioche for an extra luxe touch. It can also be served as a dip for these as well as fresh, crunchy vegetables.

Smoked Trout Dip or Spread

“This is one of those starters that looks posh but only takes about 10 minutes to make. And it just gets better with time. You can make it up to a week ahead!”

I like to read luxe food magazines (like Gourmet Traveller) and pick out the recipes that are do-able and affordable by “real” people with “real” budgets like me. That’s not to say that Gourmet Traveller recipes are all unrealistic. But generally they take time to make, require a certain level of confidence in the kitchen, special equipment, or gourmet/expensive ingredients. So I usually reserve Gourmet Traveller recipes for special occassions.

So I get a bit of a kick out of finding a “gourmet” recipe in Gourmet Traveller that ticks my all boxes: easy, fast and affordable , as well as having the added bonus of being posh .

This recipe for Smoked Trout Dip aka Potted Smoked Trout is one of these finds. At first I dismissed it as “looks delicious but expensive ingredients”. But later that day I passed the seafood store and noticed the price tag for Smoked Trout. It was one of the cheapest items there – $15/kg ($7.50/lb)! The trout is sold whole, with the skin, head and tail in tact (the skin peels off easily and the flesh is very easy to remove).

Note: I did happen to pass the refrigerated seafood section at the supermarket later and noticed that the vacuum seal packs of smoked trout fillets costs about 3 times as much! So get it fresh from the fish shop if you live in Australia. But if you happen to live somewhere where vacuum sealed smoked trout fillets are as good value as whole smoked trout, get that instead – and I want to be you. 🙂

“This recipe calls for creme fraiche. But you can substitute with sour cream which is a very close substitute. The version I gave my mum to taste test which she LOVED was made with sour cream. :-)”

This Potted Smoked Trout is smokey and creamy with the freshness of dill and lemon. It spreads like a pate (but no liver!) and while it is great served on the day, it just gets better and better with time (it can be kept for up to 1 week).

This recipe serves 4 as a starter. You can serve one big pot to share, or make little ones. I made 2 medium size ones.

So for your next dinner party, will you be going le Gourmet on le Budget?  – Nagi

Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.

Smoked Trout Dip / Potted Smoked Trout (le Budget le Gourmet)

Ingredients.

• ▢ 1 stick / 4 oz / 120 g unsalted butter , roughly chopped
• ▢ 1 eschallot (golden shallot), finely diced (Note 1)
• ▢ 1 garlic clove , very finely chopped
• ▢ Rind of 1 lemon , very finely grated (yellow part only, the white part is bitter)
• ▢ 1 1/2 tbsp lemon juice
• ▢ 1 lb / 500g whole smoked trout
• ▢ Pinch of cayenne pepper
• ▢ 4 oz / 120g creme fraiche (or sub with full fat sour cream) (Note 2)
• ▢ 1 tbsp cream (full fat, not whipped)
• ▢ 1/4 cup fresh dill , coarsely chopped
• ▢ 2 tbsp chives , coarsely chopped

Instructions

• Melt butter in a small saucepan over medium heat until melted, then pour 2/3 into a bowl and set aside.
• Add the shallot, garlic and lemon rind to the pan and let it cook gently for 3 to 5 minutes until soft and translucent (it should not brown). You will only need to stir it occasionally.
• Meanwhile, remove the skin off the trout and discard. Use your hands to remove the flesh and place into a bowl, being careful to avoid the bones (you will be able to pull the flesh off the bones easily). Use a fork to flake the flesh. Discard the bones.
• Pour the shallot butter mixture into the bowl with the trout.
• Add lemon juice, cayenne pepper, creme fraiche, cream and herbs. Stir gently until well combined. Do a taste test and add salt and pepper if required. You may not need salt as smoked trout is often salty (I only add a tiny pinch).
• Spoon into jars or ramekins (1 large, 2 medium or 4 small) and smooth the surface.
• Pour over the reserved butter until the top is covered.
• Place in the refrigerator to set. (Note: Original recipe set to freeze it for 5 - 10 minutes first but I found that this caused the surface of the butter to crack).
• This can be served on the day you make it, but it gets even better with time. It can be made up to a week in advance.
• Serve with fresh or toasted bread.

Recipe Notes:

Nutrition Information:

Hi, i'm nagi .

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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September 12, 2021 at 10:00 am

June 19, 2020 at 3:47 pm

Hi Nagi, can I make this with smoked salmon? I can’t find whole smoked trout here. If yes, how many grams do I need? Thanks so much

December 10, 2019 at 5:57 am

hi nagi just thought;d…you can buy whole smoked trout in the refrigerator seafood section at woolworths here in austalia I buy it all the time gryvacced excuse the sopelling wont let me delete merry xmas to you dozer and your mum and thanks for all your wonderful recipes xo

December 10, 2019 at 9:05 am

Yes and isn’t it amazing Betty, I absolutely adore smoked trout! ❤️

September 13, 2016 at 1:13 am

Hi Nagi! How is it that I missed this one! Now I really want smoked trout! Years ago we used to get the best smoked trout and smoked shrimp at a fish shack near us in MI. One store here has a fish counter and they will order fish for you so i believe I’m going to ask for some trout next time we are there so Gary can put in in the smoker! You KNOW how much we love your posh salmon pots!!

September 14, 2016 at 8:25 pm

Oooh – wait – Gary has a smoker?? I don’t think I knew that! I bet he is a champ with the smoker!!

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Ocean trout with vegetables

Ingredients

You could use salmon fillets instead of ocean trout, if preferred. Note

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