Roast ocean trout with cucumber
and preserved lemon salad
SERVES 6 // PREP TIME 20 MINS // COOK 30 MINSThis is beautiful served warm or cold, so you could cook the
trout a day ahead and just whip up the salad before serving.1 side ocean trout (about
1.2kg), skin on, pin-boned
Olive oil, for brushing
Labne (about 1½ cups),
nasturtium flowers
and lemon wedges, to serve
CUCUMBER AND PRESERVED
LEMON SALAD
4 baby Lebanese cucumbers,
thinly sliced
2 Lebanese cucumber,
thinly sliced
⁄ fennel bulb, thinly sliced,
fronds reserved
2 cups (loosely packed)
mixed herbs such as dill,
chervil and chive batons
80 gm (¼ cup) roasted
almonds, coarsely chopped
Rind of ⁄ preserved
lemon, finely chopped
2 tbsp extra-virgin olive oil
2 tsp honey
Juice of 1 lemon
Large pinch of sumac1 Preheat oven to 130°C.
Place trout, skin-side down
on an oven tray lined with
baking paper, brush with oil
and season to taste. Roast
until almost cooked through
(20-25 minutes). Cover and set
aside, or cool and refrigerate.
2 For salad, combine mixed
cucumbers, fennel, reserved
fronds,herbsandalmondsin
alargebowl.Whiskremaining
ingredientsinaseparatebowl
tocombineandseasontotaste.
3 Gentlyslideskinfromtrout
anddiscard(optional),then
placetroutonaplatter.Topwith
spoonfulsoflabne,thensalad.
Spoonoverdressing,scatter
withflowersandservewith
lemonwedges. 120 GOURMET TRAVELLER
Trout Dinner plates
(stacked), salt dish,
small bowl and dipping
bowl, all from Mud
Australia. All other
props stylist’s own.
Opposite Platter and
salt dish, both from
Mud Australia. All
other props stylist’s
own. Stockists p176.