The executive chef at Victoria Park has tweaked a recipe from the bistro menu so any great entertainers can serve up this favourite at home.
Serves 6 as an entrée
- 6 x 100g fillets of ocean trout, skin on, bones removed
- 1 red capsicum, roasted and skin removed, cut into ½cm strips
- 6 kipfler potatoes, washed, boiled in skin, peeled
- 1 medium red onion, peeled, sliced
- 1 punnet of ripe cherry tomatoes
- 18 Kalamata olives pitted and halved
- 6 small eggs boiled, peeled and quartered
- 18 green beans, cut into 2cm lengths, blanched and refreshed in iced water
- 12 white anchovies
- ½ bunch parsley, ½ bunch chives
- 150ml olive oil
- 1 tblspn celery salt
- olive oil
- 2 fresh bay leaves
- 2 cloves garlic, bruised
- 1 sprig of thyme or lemon aioli, optional
Lightly salt ocean trout fillets with celery salt and put in fridge for about 2 hours. Remove from fridge and rinse off any excess salt. Pat dry and place in heavy-based saucepan or bain-marie.
Cover with oil and bring to 45°C and cook for about 20 minutes in oven or on the stovetop. Cool in oil.
To make herb oil: place parsley and chives into blender, add the olive oil and purée until all herbs are incorporated. Lightly season before passing through a fine sieve to extract the pure herb oil. Store in fridge until needed.
To arrange the salad: slice potatoes into rounds and place in centre of plate. Arrange slices of onion on top. Place tomato, beans, capsicum and olives into a bowl, lightly drizzle with olive oil and season to taste.
Carefully scatter these vegetables around potatoes. Add egg quarters and anchovies in intervals on the ring. Remove trout from the oil and drain on wire rack, remove skin and place on top of potatoes.
To finish, drizzle herb oil around the ring of salad. Garnish with thyme or place small dollop of aioli on top of trout.