Fishermen’s Pier’s whole roasted rainbow trout served with pan-fried Jerusalem artichoke, kipfler potato, cherry tomato, chorizo sausage, creamy aioli and herbs.
Ingredients:
1 x 400/500g rainbow trout, whole
80g Jerusalem artichoke, diced and slowly roasted
80g kipfler potato, par-boiled
80g chorizo sausage, cut into small bite sizes
4 x cherry tomatoes, cut in half
30g onion, diced
½tsp turmeric powder
Panko crumbs
Olive oil
Salt and pepper
½ sprig onion
5-6 continental parsley leaves
Roquette pesto
Roasted garlic aioli
Slow roasted garlic
Method:
Gently pan-fry the chorizo in a little butter to render out some of the fat and infuse the flavour into the butter. Remove from the pan and gently sauté the onion without colouring until soft.
Dice the potato and coat with the turmeric and panko crumb and slowly roast until golden but still slightly firm. Simultaneously roast the artichoke using a small amount of olive oil, salt and pepper.
Make aioli or, if unable, turn the roasted garlic into a paste with the juice of half a lemon and fold it through some mayonnaise.
Pre-heat oven to 190C. Heat a large oven-proof frypan big enough to fit the whole trout. Season the trout, gently sear on both sides then roast in the oven for about eight minutes.
About three minutes before the trout comes out, gently reheat the artichokes, potato, onions and chorizo.
Roquette pesto
Ingredients:
900g roquette leaves
120g roasted almonds
2 x garlic cloves
100g grated parmesan
Olive oil
Salt and pepper
Method:
Process roquette, almonds and garlic, adding a little oil bit by bit until smooth but not too oily. Remove from the food processor and fold in the parmesan, salt and pepper until well combined.
Add more oil and adjust the seasoning.
Plating:
Add all the salad ingredients in a small bowl and coat with as much aioli as desired.
Remove the trout from the oven and place salad around and serve with a ramekin of roquette pesto.
