Australian Gourmet Traveller - (11)November 2020 (1)

Rainbowtrout

withlemonand

thyme butterSERVES 4

4 rainbowtrout(450gmeach), cleaned

640 gmbabyleeks,trimmed

2 tbspoliveoil

2 lemons,halved

12 thymesprigs

Grilledflatbreadandaïoli,toserve

LEMONANDTHYMEBUTTER

175 gmbutter,softened

2 garliccloves,crushed

2 tbspfinelychoppedthyme leaves

1 tbsp lemon juice

1 Preheatovento200°C.Tomakelemon

andthymebutter,combineingredients

ina bowlandseasontotaste.

2 Patfishdrywithpapertowel and

seasonbothsideswell.

3 Washleekstoremovegrit,thencook

ina saucepanofboilingsaltedwater

until just tender (2 minutes); drain.

4 Heathalftheoilina largefryingpan

overhighheat,addone-thirdofthe

lemonandthymebutterandswirlpan

tocoatbasewithbutter.Oncebutter

startstofoam,add2 trout,2 lemon

halves,cut-sidedown,and6 sprigs

thyme.Cook,turninghalfway,untilfish

is brownedandalmostcookedthrough

(6minutes)andtransfertoanoventray.

Repeatwithremainingoil,one-third

butter,trout,lemonhalvesandthyme

sprigs.Transfertraytoovenandroast

troutuntilcookedthrough(10minutes).

5 Heatremainingbutterinsamepan

andcookleeksuntilgolden(2minutes).

Divideingredientsamongplatesand

spoonoverpanjuices.Servewith

grilled flatbread and aïoli.➤

MAKEITGF

Replacetheflatbread
withcorntortillas
foraneasygluten-
freedinner.

GOURMET TRAVELLER 41