4

68 GOURMET TRAVELLER

Finely grated rind of

1 lemon, segments from

3 lemons, plus lemon

wedges to serve

1 golden shallot, thinly sliced

1 cup (loosely packed)

flat-leaf parsley

2 tbsp capers in vinegar,

rinsed

4 ocean trout fillets (about

180gm each), skin on,

patted dry

Grapeseed oil, for drizzling

100 gm cold salted butter, diced

80 gm slivered almonds

1 tbsp sherry vinegar

CAULIFLOWER PURÉE

1 kg cauliflower (1 small),

florets roughly chopped

60 ml (¼ cup) milk, warmed

50 gm butter

1 For cauliflower purée,

cook cauliflower in a large

saucepan of boiling salted

water until tender (8-10 minutes),

drain, return to pan with

milk and butter, then blend

with a hand-held blender

until smooth. Season to

taste, then cover loosely

with foil to keep warm.

Pan-fried ocean trout with caulilower,

almonds and brown butterSERVES 4

Trust your senses with brown butter: once it stops sizzling it’s

usually at the right point. A splash of vinegar in the butter,

whether it’s sherry or red wine vinegar, adds an extra dimension.

Indian spiced yoghurt chicken with

cardamom-coconut pilafSERVES 4-6

Play around with diferent spices in the pilaf – cloves and star

anise work very nicely, as do fresh curry leaves. This dish reheats

well, so consider doubling it to ensure there’ll be leftovers.

100 gm Greek-style yoghurt,

plus extra to serve

4 garlic cloves, finely grated

1 tbsp garam masala

1 kg chicken thighs (about 8),

bone in, skin on

Toasted shredded coconut,

coriander sprigs, pickled

chillies and lime wedges,

to serve

CARDAMOM-COCONUT PILAF

2 tbsp ghee

1 small red onion, finely

chopped

12 cardamom pods, bruised

300 gm (1½ cups) basmati rice,

rinsed

500 ml (2 cups) chicken stock

100 ml coconut milk

Pinch of safron threads,

soaked in 20ml of warm

water

40 gm (¼ cup) currants

400 gm canned chickpeas,

drained and rinsed

1 Preheat oven to 230°C.

Combine yoghurt, garlic and

garam masala in a large bowl,

add chicken and toss to coat.

Season, spread out on large

baking tray lined with baking

paper and roast until browned

and juices run clear when a

thigh is pierced with a skewer

(18-20 minutes).

2 Meanwhile, for cardamom-

coconut pilaf, heat ghee in a

large saucepan over medium-

high heat, add onion and

cardamom, season to taste and

sauté until onion is softened and

translucent (4-5 minutes). Add

rice and stir to coat, then add

chicken stock, coconut milk and

soaked safron and water and

bring to the boil. Cover with

a tight-fitting lid, then reduce

heat to low and simmer for

14-15 minutes. Remove pan from

the heat, remove lid and add

currants and chickpeas, re-cover

and stand for 5 minutes, then

fluf with a fork.

3 Divide pilaf among plates,

top with chicken, coconut,

coriander and chillies and serve

with lime and extra yoghurt.

2 Meanwhile, combine lemon

rind and segments, shallot,

parsley and capers in a bowl.

Season to taste and toss to

combine just before serving.

3 Heat a large non-stick frying

pan over medium-high heat.

Drizzle trout with grapeseed oil

and season to taste, then add

to pan skin-side down, top

with baking paper, weight with

a heavy pan, and fry until skin

is crisp (2-3 minutes). Turn over

and fry until cooked to medium

(1 minute). Remove from pan

and rest for 1-2 minutes. Add

butter to pan and cook over

high heat until foaming and

nut brown (1-2 minutes), add

almonds, remove pan from

heat and stir until golden

(30 seconds to 1 minute), then

add vinegar, stir to combine

and season to taste.

4 Divide cauliflower purée

among plates and top with trout,

salad and brown butter sauce.