SEARED OCEAN TROUT WITH RUSTIC SALSA VERDE

Preparation time 25 mins Cooking time 15 mins Serves 4

4 medium kipfler potatoes 200ml extra virgin oil,

plus extra 40ml

1 large clove garlic, finely grated Zest and juice of 1 lemon

½ bunch parsley, leaves picked ½ bunch mint, leaves picked 6 sprigs tarragon, leaves picked ½ cup fresh or frozen peas,

blanched and smashed a little 2 Tbsp baby capers,

roughly chopped

8 small gherkins, sliced

6 anchovy fillets, chopped Sea-salt flakes and freshly ground

black pepper, to season 600-700g piece boneless ocean trout or blue-eye trevalla, skin on (see Cook’s tips) 20ml sherry vinegar

STEP 1 Put potatoes in a large saucepan and cover with cold water. Set over high heat and bring to the boil. Cook until tender. Peel off skin and cut potatoes into 1cm dice. Set aside to cool to room temperature. STEP 2 To make salsa verde, combine oil, garlic and lemon zest in a medium bowl, then stir through cooled potato. Very finely shred half the parsley and mint leaves, and tear the rest, then add to potato along with tarragon, smashed peas, capers, gherkins and anchovies, then season with lots of black pepper. Stir and leave at room temperature. STEP 3 Preheat a large frying pan over high heat. Drizzle the extra oil over the fish and season. Cook fish for 1 minute on each side, until golden and firm to touch. STEP 4 Arrange fish on a plate or serving platter. Add vinegar and lemon juice to the salsa verde, toss, then spoon a generous amount over fish. Serve.

Seared ocean trout with rustic salsa verde