Ocean Trout
Geoff Jansz visited the fish markets and purchased a large Ocean Trout. This is a similar tasting fish to Atlantic Salmon, but it is usually a few dollars cheaper per kilo. Geoff then pan fried the Ocean Trout and served it with a warm vinaigrette dressing.
Ingredients
(Serves 4)
- 4 ocean trout steaks
- 1 onion, finely diced
- 1 clove garlic, peeled and chopped
- 1 sprig of rosemary
- 50ml white wine vinegar
- 100ml white wine
- carrots, snow peas, red capsicum and celery, thinly sliced – total 1 cup per person
- diced tomatoes – 1 cup per person
- lemon juice
- parsley, to garnish
Method
1. Fillet the fish and cut it into steaks (or ask your fishmonger to do this for you).
2. To prepare the vinaigrette put the onion, garlic, rosemary, vinegar and white wine into a saucepan and heat to simmering point. This allows the alcohol to evaporate and the flavours to develop.
3. Add the carrots, snow peas, red capsicum and celery. Cook for 3-4 minutes.
4. While the vinaigrette is cooking, put a little olive oil into a heated frying pan and fry the fish steaks for about a minute on one side. Turn the steaks, then lower the heat.
5. Finish the dressing by adding the olive oil, then the tomatoes, parsley and a squeeze of lemon juice. Stir through.
6. When the fish steaks are cooked, serve on a warm plate and top with the warm vinaigrette. (Tip: the fish will be cooked when the skin is crispy and the flesh has a little bit of bounce.)
Further information
Our segment was filmed at:
Sydney Fish Markets
Pyrmont Bridge Road
Pyrmont, NSW
Phone: (02) 9660 1611
Geoff paid $13.95 per kilo for Ocean Trout at the Sydney Fish Markets. He chose a fresh, whole fish, then had it filleted at point of sale. This is a free service provided to market customers.