Ocean Trout with Herb Mayonnaise

With Margaret Fulton

The dish can be the pièce de rèsistance of a Christmas buffet table. Ocean Trout or Salmon has a huge advantage over the traditional roasts. It is quick and easy to cook, needs no carving, it is very good for you and, to top it off, its delicate pink flesh looks most inviting on a hot day.

trout

You Need:

1 teaspoon sea salt
1.9 kg fresh whole ocean trout or Atlantic salmon
1 lemon, sliced
Thyme sprigs

HERB MAYONNAISE

3 egg yolks
1 ½ tablespoons lemon juice
1 ½ tablespoons Dijon mustard
1 cup olive oil
1 tablespoon each finely chopped Continental parsley, chives, basil and dill
Salt and freshly ground black pepper, to season

Instructions

Preheat oven to 180°C. Line a large baking dish with foil and baking paper. Sprinkle the dish with half of the salt. Lay the fish on top and place lemon slices and thyme sprigs in the cavity. Sprinkle with more thyme and the remaining salt. Drizzle with oil. Cover loosely with greased foil and cook for 40-45 minutes. Remove from the oven and rest for 15 minutes.

Meanwhile, to make the herb mayonnaise, blend the egg yolks, lemon juice and mustard in a food processor until combined. With the motor running, gradually add ¼ cup of the oil, 1 tablespoon at a time, processing well after each addition, until the mixture starts to thicken. Add the remaining oil in a thin, steady stream until thick and smooth. Add the herbs, process until combined and season to taste.

Make a shallow cut into the skin around the top of the tail section, along the back of the fish and across the start of the head section. Carefully pull away the skin. Transfer to a serving plate, draining of any juice. Serve at room temperature with the herb mayonnaise. Decorate with fresh herbs, lemon wedges and cucumber slices.

Serves 8-10

TIP :Fish is cooked when eyes are white and a skewer inserted into the thickest part feels warm when tested on your lip or back of wrist.

To serve use large knife and fork cut down the centre of the fish and remove serving size pieces from the head down to the bone. Ease pieces off each side of the cut avoiding bones. Turn fish to repeat with other side.

Margaret Fulton uses St George Appliances –

About St George Appliances

With over 60 years experience in creating and manufacturing appliances to suit contemporary lifestyles, St George Appliances’ range of ovens, cooktops and rangehoods have been designed with immaculate attention to detail.  Spacious, robust, innovative, and timeless they are a testament to the Company’s proud tradition of handcrafted excellence. www.sga.com.au

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