Rainbow trout with preserved lemon and herb dressing

Rainbow trout with preserved lemon and herb dressing

By
From
Taste of Australia
Serves
2
Prep
10 mins
Cooking time
5 mins
Photographer
Stuart Scott

When visiting the Helm winery, one of the first commercial wineries in the Canberra district, my old friend Ken Helm took me fly fishing for rainbow trout using a bogong moth fly. Believe me, it’s harder than it looks, but fortunately he already had some rainbow trout and, more importantly, some riesling! So I devised this simple but beautiful recipe.

Ingredients

Quantity Ingredient
2 small zucchini, sliced lengthways into 1 cm ribbons
1 bunch asparagus, woody ends removed
2 x 200g rainbow trout fillets, skin on
1 tablespoon plain flour
salt, to taste
freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
20g butter

Preserved lemon and herb dressing

Quantity Ingredient
2 tablespoons tarragon leaves, shredded
60ml extra-virgin olive oil
1/2 lemon, juiced
1/4 preserved lemon, flesh discarded and rind finely chopped
salt, to taste
freshly ground black pepper, to taste

Method

  1. For the preserved lemon and herb dressing, put all the ingredients in a small bowl and whisk well to combine. Season to taste with salt and pepper.
  2. Heat a cast-iron chargrill pan over medium heat. Cook the zucchini and asparagus (in batches if necessary), brushing frequently with the preserved lemon and herb dressing until charred and tender. Reserve the remaining dressing.
  3. Meanwhile, coat the trout, skin side only, with flour seasoned with salt and pepper. Heat the oil and butter in a large frying pan with a lid over medium heat, add the trout, skin side down, and cook for a couple of minutes or until beginning to brown. Cover with the lid and cook for another couple of minutes, or until the fish is opaque and cooked through.
  4. Serve the trout on a bed of the vegetables, drizzled with the reserved dressing.

Wine

  • The flavours here are light and delicate and the citrus flavours in the dressing match superbly with the lemony notes in a riesling.

Lyndey’s note

  • Sprinkling the skin side of the trout with flour prior to cooking is a great way to ensure crisp skin. Covering with a lid avoids having to turn the fish, as it steams through.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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