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Herbed ocean trout, crushed potato and leek

Australian Gourmet Traveller recipe for herbed ocean trout, crushed potato and leek.
Herbed ocean trout, crushed potato and leek

Herbed ocean trout, crushed potato and leek

Ben Dearnley
4
20M
30M
50M

Ingredients

Method

Main

1.Cook potato in boiling salted water until just tender (10-12 minutes), drain and, when cool enough to handle, peel and set aside. Heat butter in a saucepan over medium heat, add leek and garlic, cook until tender (4-5 minutes). Add potato, coarsely crush with a wooden spoon, cook until golden (5-6 minutes). Add stock and wine, cook until reduced by half (5-6 minutes), season to taste and keep warm.
2.Meanwhile, drain shaved fennel well and combine in a bowl with reserved fronds, lemon juice and 30ml olive oil. Season to taste, toss to combine and set aside.
3.Combine herbs, lemon rind, anchovies, capers and 2 tsp olive oil in a small bowl, season to taste, spread in a thin layer on a plate and set aside.
4.Heat remaining olive oil in a large frying pan over medium-high heat, add trout, skin-side up, cook until golden (2-3 minutes), turn and cook until cooked to your liking (2-3 minutes for medium-rare). Brush lightly with mustard, press into herb mixture, shake off excess. Serve with crushed potatoes and fennel salad.

Drink Suggestion: Top-quality viognier or light pinot noir. Drink suggestion by Max Allen

Notes

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