AUSTRALIAN HOUSE & GARDEN | 143
BARBECUED OCEAN TROUT
WITH CUCUMBER & LABNE
Prep: 35 mins. Cooking: 50 mins+
resting. Serves 6-8.
1 ocean trout (2kg-2.5kg), cleaned,
head and tail removed, halved
Melted butter, for brushing
Labne
300g natural yoghurt
150ml extra-virgin olive oil
Sourdough stuffing
200g rye sourdough, coarsely torn
100g butter
1 cup coarsely chopped flat-leaf parsley
1 cup coarsely chopped dill
Finely grated zest of 1 lemon
1 clove garlic, crushed
Cucumber salad
2 telegraph cucumbers, peeled,
thinly sliced
1 small white onion, thinly sliced and
rinsed under cold running water
¼ cup (60ml) extra-virgin olive oil
2 tbsp white-wine vinegar
Juice of 1 lemon, plus wedges to serve
½ tsp black sesame seeds
1 cup coarsely chopped mint
1 cup coarsely chopped coriander1 To make labne, tip yoghurt into a sieve
lined with muslin and set over a bowl,
cover and refrigerate overnight to drain.
Place in a shallow bowl, pour olive oil
over and refrigerate until needed.
2 To make stuffing, preheat oven to 140 ̊C
(120 ̊C fan). Spread bread on a tray and
place in oven, stirring occasionally, for
10-15mins or until dry. Heat butter in a
frypan, add bread and stir until starting
to toast, 2-4mins. Stir in herbs, lemon
and garlic and season to taste.
3 Place 1 side of trout, skin-side down, on
a board and spoon breadcrumb mixture on
top. Sandwich with other side, skin-side up,
and tie with kitchen string at 10cm intervals.
On overlapping sheets of foil, place a long
sheet of buttered baking paper, butter-side
up. Place trout in centre and another piecePINE-LIME COCONUT POPS
Prep: 20 mins. Cooking: 5 mins +
cooling + freezing. Serves 12.
250g caster sugar
2 cups (500ml) pineapple juice
25ml lime juice
F inely grated zest of 1 lime, to serve
(optional)
Coconut ice
200ml coconut milk
100ml young coconut water1 Place sugar and 250ml water in a small
saucepan over medium heat; stir to dissolve
sugar. Bring to the boil, set aside to cool.
Combine 300ml syrup (reserve remaining)
with pineapple and lime juice and divide
among 12x 80ml popsicle moulds, filling
to 1.5cm below rims. Freeze until firm,
2-3hrs, insert sticks and freeze until
frozen, about 4-6hrs.
2 To make coconut ice, whisk coconut
milk and coconut water with 150ml
reserved sugar syrup (there may be some
left over) in a bowl to combine. Top up
popsicle moulds and freeze until frozen,
2-4hrs. Grate lime zest over top just
before serving, if you like. Pops will keep
frozen for 2 months.GOES WITH 2012 Tahbilk ‘Cane Cut’
Marsanne, $20. Lemon cheesecake
aromas and grapefruit flavours. #Begin this
recipe the day
before.Begin this
recipe the day
before.
of buttered baking paper on top, butter-
side down (this stops the skin sticking to
the foil and helps colour the fish a little).
Wrap foil around trout to seal. Barbecue
over medium heat, carefully turning twice,
for 20-30mins or until a meat thermometer
inserted in the thicker end reads 50 ̊C, or
a metal skewer inserted for 20secs feels
warm when touched to your lip.
4 For cucumber salad, combine cucumber,
onion, olive oil, vinegar, lemon juice and
sesame seeds in a bowl. Toss to dress
and season to taste, then transfer to
a serving bowl and scatter with herbs.
Serve trout with salad and labne on
the side.GOES WITH Stargazer Tupelo, $30.
A stunning blend of pinot gris,
Gewürztraminer and riesling.