Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Egg free, Low Carb, Low fat, Nut free
Course: Lunch, Main
Favourite flavours: Salad, Seafood

Poached ocean trout

From the September 2005 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

1 whole (about 1½-2kg) ocean trout
2 celery stalks, cut into 5cm pieces
2 bay leaves
12 peppercorns
2 cloves
1 small onion, cut into wedges
rind of 1 lemon, sliced into strips
boiled baby potatoes, to serve
green aioli, to serve
cucumber salad, to serve
1kg cucumbers, thinly sliced
¼ cup red wine vinegar
1 bunch dill, chopped

METHOD

Place trout in a fish kettle. Cover generously with cold water. Remove trout, set aside.

Add celery, bay leaves, peppercorns, cloves, onion, lemon rind and 1 tablespoon salt to water to make a court bouillon. Bring to the boil and allow to simmer for 30 minutes.

Immerse fish in bouillon. Heat until liquid starts to simmer again, with an occasional bubble on surface, then simmer for a further 3 minutes. Remove from heat and stand whole trout at room temperature in bouillon for at least 30 minutes, or up to several hours. Serve with boiled baby potatoes, aioli and cucumber salad.

To make cucumber salad: place cucumbers in a colander. Sprinkle with 1 teaspoon salt, cover with a plate and place a weight on top. Stand 30 minutes. Do not rinse. Toss cucumber, red wine vinegar and dill.