Serves: 4

We both agreed that this meal reminded us of a meal at the original Kitchen by Mike, a wonderful and innovative Sydney institution that served sustainable, wholesome lunches:

This recipe is so clean and honest, with the simple salad dressed with only olive oil and lemon juice, cutting against the sweetness of the ocean trout rub.

It’s as sophisticated as it is simple and Nat just loved it.

I appreciate that a simple Saturday BBQ can be just what is needed, though with just a bit more effort, you’ll have a brilliant lunch in the sun.

Obviously, white wine is a must.

Another Gourmet Traveller recipe win from their 2021 Annual.

Ingredients

800gm piece of ocean trout, skin on, pin-boned
2 garlic cloves, crushed
2 tbsp each sumac and brown sugar
1 tsp smoked paprika
1 tbsp ground cumin
1/3 c extra virgin olive oil, plus extra to serve
1 celery heart, finely chopped, leaves reserved
400gm can butter beans, drained and rinsed
1 c loosely packed watercress sprigs
2 tbsp lemon juice
1 c sheep’s milk yoghurt

Method

1. Preheat the oven to 200c. Place ocean trout, skin-side down on an oven tray lined with baking paper. Combine garlic, sumac, sugar, spices and 2 tbsp oil in a bowl and season. Rub mixture over trout and roast until medium and crust is golden, about 20 minutes.
2. Meanwhile, combine celery, celery leaves, butter beans, watercress, lemon juice and remaining oil in a bowl. Season to taste.
3. Serve the trout with salad yoghurt at the side.