CRUMBED TROUT WITH FEN­NEL & RADISH SALAD

Country Style - - COUNTRY CHEFS -

Serves 4

4 cups cold wa­ter

2 ta­ble­spoons salt 4 skin­less rain­bow trout fil­lets

1 ta­ble­spoon olive oil

2 ta­ble­spoons toasted sesame seeds

2 ta­ble­spoons toasted bread­crumbs

2 ta­ble­spoons puffed sorghum

2 ta­ble­spoons toasted flaked al­monds, crushed* FEN­NEL & RADISH SALAD

1 large fen­nel bulb, trimmed, thinly sliced

1 bunch radishes, trimmed, thinly sliced

⅓ cup roughly chopped flat-leaf pars­ley

1 or­ange, juiced

2 ta­ble­spoons ex­tra vir­gin olive oil ed­i­ble flow­ers and mi­cro herbs, to gar­nish

TAR­RAGON MAY­ON­NAISE

1 cup tar­ragon leaves

200ml veg­etable oil

3 egg yolks

2 ta­ble­spoons white wine vine­gar

2 tea­spoons Di­jon mus­tard

Pre­heat oven to 180°C. Line a bak­ing tray with bak­ing pa­per. Com­bine cold wa­ter and salt in a bowl. Add trout and set aside for 15 min­utes to brine. Drain and pat dry with pa­per towel. To make salad, com­bine fen­nel, radish and pars­ley in a bowl. Driz­zle with or­ange juice and ex­tra vir­gin olive oil. Sea­son. Gen­tly toss to com­bine. To make may­on­naise, blanch tar­ragon in boil­ing wa­ter for 20 sec­onds. Drain and re­fresh in iced wa­ter. Drain and squeeze ex­cess mois­ture from tar­ragon. Place tar­ragon and oil in a blender and blend un­til com­bined. Pour through a strainer lined with muslin into a jug. Whisk egg yolks, vine­gar and mus­tard in a large bowl. Slowly whisk in tar­ragon oil in a thin, steady stream un­til thick. Place trout on pre­pared tray and driz­zle with oil. Bake for 5–8 min­utes or un­til cooked to your lik­ing. Com­bine sesame seeds, bread­crumbs, sorghum and al­monds, then press onto trout. Place trout on plates. Add a few small spoon­fuls of may­on­naise and top with salad. Gar­nish with petals and herbs.

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