Name: Fennel and dill-crusted ocean trout with lemon potatoes
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 4 - 6
Ingredients: 25 gm fennel seeds (¼ cup); 2 tbsp whole white peppercorns; 1 tbsp dill seeds; Finely grated rind and juice of 1½ lemons; ¼ cup coarsely chopped flat-leaf parsley; 60 ml olive oil (¼ cup); 1 side ocean trout (about 1.2kg), skin on, trimmed, pin-boned; Caraway and herb crème fraîche; 1 tsp caraway seeds; 250 gm crème fraîche; Finely grated rind of 1 lemon and juice of ½; 1 tbsp each finely chopped dill and flat-leaf parsley; Lemon potatoes; 1.2 kg small kipfler potatoes, scrubbed; 1 lemon, cut into wedges; ½ head garlic, broken into cloves; 60 ml extra-virgin olive oil (¼ cup)

Fennel and dill-crusted ocean trout with lemon potatoes

Australian Gourmet Traveller recipe for fennel and dill-crusted ocean trout with lemon potatoes.

Serves 4 - 6

Prep

30M

Cook

1H 20M

Total

1H 50M

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This would have to be the easiest way to cook flavour-filled fish. Using one large piece means it will be less likely to dry out.

Ingredients

25 gm fennel seeds (¼ cup)

2 tbsp whole white peppercorns

1 tbsp dill seeds

Finely grated rind and juice of 1½ lemons

¼ cup coarsely chopped flat-leaf parsley

60 ml olive oil (¼ cup)

1 side ocean trout (about 1.2kg), skin on, trimmed, pin-boned

Caraway and herb crème fraîche

1 tsp caraway seeds

250 gm crème fraîche

Finely grated rind of 1 lemon and juice of ½

1 tbsp each finely chopped dill and flat-leaf parsley

Lemon potatoes

1.2 kg small kipfler potatoes, scrubbed

1 lemon, cut into wedges

½ head garlic, broken into cloves

60 ml extra-virgin olive oil (¼ cup)

Method

Main

1.For caraway and herb crème fraîche, dry-roast caraway seeds until fragrant (30 seconds), transfer to a mortar and pestle and coarsely crush. Combine with remaining ingredients, season and refrigerate until required.

2.For lemon potatoes, preheat oven to 180C. Combine ingredients in a bowl, season to taste, toss to combine and scatter over trays lined with baking paper. Roast, shaking occasionally, until golden (50-55 minutes). Coarsely crush with a fork and season to taste before serving.

3.Crush fennel seeds, peppercorns and dill seeds in a mortar and pestle. Stir in rind, juice, parsley and half the olive oil, then set aside. Heat a char-grill over medium-high heat. Drizzle trout with remaining oil and season. Grill flesh-side down until charred (6-7 minutes). Turn over and repeat (5 minutes). Turn trout, flesh-side up, onto a baking tray lined with baking paper and pat on fennel crust. Increase oven to 200C. Roast until cooked to your liking (10 minutes for medium-rare). Serve with lemon potatoes, and caraway and herb crème fraîche.

Drink Suggestion: Young sauvignon blanc. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Styling by Alice Storey

Styling by Lucy Weight

Ingredients

Method

Main

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