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CRISPY SKIN OCEAN TROUT ON SAFFRON BRAISED FENNEL AND GRILLED ASPARAGUS

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CRISPY SKIN OCEAN TROUT ON SAFFRON BRAISED FENNEL AND GRILLED ASPARAGUS

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Ingredients

4 x 170 grams ocean trout fillets
1 bulb fennel
2 bunches asparagus
500 millilitres Fish Stock
100 millilitres Olive Oil
1 teaspoon saffron threads
8 medium potatoes
3 large carrots
2 Bay Leaves
1 lemon
250 millilitres dry white wine
black pepper
Sea Salt
  • Medium

Ingredients

Directions

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In my opinion seafood is best left unadulterated. We are very fortunate in Australia that we have access to some of the world’s finest seafood. From our farmed Salmon in Tasmania through to sustainable items such as Red Snapper.

Fennel is a wonderful bulbous vegetable with a lovely anise fragrance. Seafood and Fennel are a marriage and this dish ties in saffron for a unique combination.

  1. Commence by ensuring there are no bones in trout fillets, by pin-boning them.
  2. Cut the green stalks off the fennel bulb and cut the bulb in half. Leave some of the fennel leaves aside for presentation
  3. Remove the centre root from the fennel and slice the fennel finely
  4. In a pot add stock, fennel, saffron, bay leaves and juice from lemon
  5. Bring to the boil and simmer gently for 12 minutes
  6. Remove fennel and separate from other ingredients
  7. Place saffron stock back in pot and reduce until you have approx 120 ml
  8. Prepare potato and carrot: peel and cut. I have chosen to turn them into barrel shapes to assist in presentation
  9. Prepare Asparagus, cut into 6 cm lengths and peel
  10. Bring a pot of water to the boil and season with salt
  11. Heat a grill pan and turn on your grill
  12. Season Trout with salt and pepper and toss in olive oil
  13. Place in the pan skin down and cook for 3 minutes, turn fish over to have skin side up
  14. In the meantime add potato and carrot to pot and cook for a few minutes until just tender
  15. Place the cooked fennel back into the saffron stock and bring to the heat
  16. Add asparagus to the trout pan and place under grill, ensure skin is facing heat to crisp, cook Trout for 8 minutes all up, for it to remain moist and pink in the centre
  17. To assemble use a slightly deep plate, place fennel in centre of plate with asparagus pointing out of fennel, arrange potato and carrot accordingly
  18. Add trout on top and sprinkle with extra sea salt pour about 40 ml of saffron stock onto plate. Sprinkle with some fennel leaves and serve hot

Bas Van Uyen

Born in Holland in 1974 into a wholesome food loving family Bas migrated to Australia in 1981. Completing his apprenticeship in Commercial Cookery in 1992, Bas has worked at some of Melbourne’s finest five star Hotels and Restaurants. During this time he has won various awards including a gold medal in the Australasian Salon Culinaire.

In 1998 Bas took on the role of Group Executive Chef / Operations Manager with Black Tie Catering, and most recently has held the role of Group Executive Chef with Rivers Administration. In his role of Group Executive Chef Bas was responsible in managing 15 well known restaurants in Melbourne CBD & Docklands Waterfront City as well as 7 cruise vessels in Melbourne and Queensland.

Bas is currently an industry advisor to major Hospitality training institutions in Melbourne and has held a position on the Restaurant Catering Victoria Board for a number of years. His role with Sodexo will include developing and implementing menu offers for all sectors including the aged care and seniors offer, training and developing staff and ensuring compliance with food safety programs and HACCP.

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