Name: Tea-smoked ocean trout with grilled peach salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 125 gm brown sugar; 50 gm fine salt; 1 side ocean trout (about 1kg), skin on, pin-boned; 150 gm jasmine rice; 50 gm black tea; Orange-blossom vinaigrette; 1 tbsp each orange-blossom water, Sherry vinegar and maple syrup; Juice of 1 orange; 1 tbsp wholegrain mustard; 50 ml olive oil; Grilled peach salad; 50 gm brown sugar; 3 peaches, halved, stones removed; 1 kg heirloom tomatoes, quartered and sliced; 100 gm Moroccan olives (see note); 2 baby fennel, thinly shaved on a mandolin; 1 cup (firmly packed) basil

“The trout at Bluebonnet would be perfect for my next party. Would you share the recipe?”

Tara Harris, Brunswick, Vic

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Ingredients

125 gm brown sugar

50 gm fine salt

1 side ocean trout (about 1kg), skin on, pin-boned

150 gm jasmine rice

50 gm black tea

Orange-blossom vinaigrette

1 tbsp each orange-blossom water, Sherry vinegar and maple syrup

Juice of 1 orange

1 tbsp wholegrain mustard

50 ml olive oil

Grilled peach salad

50 gm brown sugar

3 peaches, halved, stones removed

1 kg heirloom tomatoes, quartered and sliced

100 gm Moroccan olives (see note)

2 baby fennel, thinly shaved on a mandolin

1 cup (firmly packed) basil

Method

Main

1.Combine sugar and salt and scatter all over trout, place trout in a non-reactive container and refrigerate to cure lightly (30 minutes).

2.Preheat oven to 120C. Spread rice and tea in a roasting pan. Brush excess cure mix off trout, place trout on a wire rack about 10cm above tea mixture and place pan over high heat on stovetop until it starts smoking (10-15 minutes). Cover with foil and roast in oven until trout is cooked to your liking (15-18 minutes for medium rare).

3.For orange-blossom vinaigrette, blend ingredients, except oil, in a food processor, then add oil in a thin steady stream until emulsified.

4.For grilled peach salad, heat a chargrill pan over high heat, sprinkle brown sugar on cut side of peaches and grill cut-side down until charred (4-5 minutes). Combine peaches, tomatoes, olives, fennel and basil in a bowl. Toss with vinaigrette to taste and serve with trout.

Note Moroccan olives can be substituted with any black olives.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Jerrie-Joy Redman-Lloyd Stylist

Styling by Geraldine Muñoz

Ingredients

Method

Main

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