Roast Ocean Trout with Chilli-Turmeric Paste

Serves: 4

This recipe is awesome.

Think a good lashing of a wonderful, oily paste on a thick piece of ocean trout (or salmon), roasted at a high temperature.

Served hot with a drizzle of coconut cream and a squeeze of lime, this is what you would call vibrant. I mean, ocean trout in any setting is the finest of the fish, though add this wonderful paste and this is just moorish.

It would be just as good with barramundi or even chicken breast.

Just make sure you have a glass of cold, crisp white ready to go!

Ingredients

4 fillets of ocean trout
Coconut cream, for drizzling
Lime wedges and steamed rice, to serve

Spice paste

4 long red chillies, seeds removed
1 lemongrass stalk, white part, finely chopped
10gm piece of turmeric, coarsely chopped
1 small golden shallot
2 tsp dry-roasted, coarsely ground coriander seeds
1/4 c olive oil

Method

  1. Preheat oven to 240C. For spice paste, using a hand-blender, blitz ingredients with a pinch of salt until smooth.
  2. Heat a small frying pan over a medium heat. Add spice paste and stir until lightly roasted (1 – 2 minutes), then set aside to cool.
  3. Spread spice paste over fish and bake until just cooked through (8 minutes for medium-rare). To finish, drizzle fish with coconut cream and squeezed lime juice. Serve with rice.

Gordon Ramsay’s Pan-fried Sea Trout, Peas & Chorizo Fricassée

Serves: 2

This is simply a great, 1-hat bistro lunch.

Nat took a day of work – as we all really need to do during this endless Sydney lockdown – and presented this with a glass of Krinklewood Verdelho (if in the Hunter Valley, visit their vineyard: it is wonderful as are the wines) and as we sat in the sun, we agreed that it was moments like these that made the long weeks and routine bearable.

The fricassée gives the dish a rustic, moorish backbone – chorizo, potato, paprika and peas – and the warm caper dressing just finishes it.

We have never cooked a disappointing Gordon Ramsay recipe and this lunch just continued that tradition.

This dish would be perfect for any Saturday lunch though my pro tip: have it on Monday and beat the lockdown!

And vino of course!

Ingredients

2 fillets of sea/ocean trout (or use salmon)
2 tbsp butter
Sea salt and freshly ground black pepper
1 lemon, halved

For the fricassée

100gm cured chorizo (1 small chorizo), diced
350gm waxy potatoes (we used kipflers)
Large pinch sweet smoked paprika
125ml fresh chicken stock
150gm cooked peas

For the warm caper dressing

3 tbsp olive oil
2 tbsp small capers, drained
1 red onion, finely chopped
1 tbsp red wine vinegar
Small bunch tarragon, chopped

Method

  1. For the dressing: Heat 1 tbsp of the oil in a small saucepan. Add the capers as well as the onion and cook for 3 minutes until softened. Add red wine vinegar and cook down until evaporated. Add in the rest of the oil plus the tarragon and leave to infuse.
  2. For the fricassee: heat the oil in a saute pan, add the chorizo and fry for two minutes until crisp and the red oil has rendered out. Add the potatoes and paprika and cook for 5 minute until the chorizo is starting to get browned edges.
  3. Add the chicken stock, bring to a boil; and then simmer for 10 minutes or until the stock has evaporated and the potatoes are tender. Stir in the peas and cook for another two minutes. Set aside and keep warm.
  4. For the fish: Score the skin of the trout and season generously.
  5. Heat the butter inside a non-stick frying pan. When it begins to sizzle. cook the fish skin-side down. Gently fry for 8 minutes until the skin is crisp and golden and the fish on its way to being cooked.
  6. Turn the fish and squeeze over the juice of half a lemon, basting the fish with all the lemony pan juice for a 1 minute whilst it cooks. Set aside in the pan.
  7. To plate: Spoon a pile of the fricassee into the centre of each plate. Gentley sit the fish on-top, skin side up (if using). Spoon the caper dressing around the outside and serve.

Whole Fish with Roast Capsicum and Chilli Butter

 Serves: 4

I typed this recipe up a few years back though haven’t made it since.

Next weekend, I will right that wrong.

Using whole ocean trout as your fish – truly the most beautiful fish in the world – and cooked in foil on the BBQ, when fish meets chilli butter and with perhaps some greens and potatoes on the side, something special happens.

Sure, it isn’t quite restaurant fare though it’s certainly bistro fare and it is a great recipe to dip your toe into the ‘cooking whole fish on the BBQ’ trick.

Of course, you could cook the fish in the oven by laying them down on baking paper, cutting two or three slashes into the thick flesh and baking, though I think the BBQ adds to it.

Ingredients

4 whole ocean trout
2 tbs olive oil, plus extra to brush
1 roasted red capsicum (or a jar of chargrilled capsicum, drained)
100gm unsalted butter
Finely grated zest of 1 lemon, plus 1tbsp lemon juice
2 tbsp finely chopped coriander leaves
1 small red chilli, seeds removed, finely chopped
1 garlic clove, finely chopped

Method

  1. Heat the BBQ to medium-hot. Brush the fish with olive oil and season with salt and pepper. By all means, stuff lemon and coriander and garlic and butter and whatever else your grandpa included into the cavity of the fish. Wrap in foil and cook for 10 – 12 minutes, turning once.
  2. Meanwhile, very finely chop the capsicum then place in a small saucepan with the olive oil, butter, lemon zest and juice, coriander, chilli and garlic. Season. Stir over a low heat until butter is melted and well combined. Keep warm.
  3. Serve the fish with the capsicum and chilli butter drizzled on-top.