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Olive Oil-Poached Ocean Trout With Kipfler Potatoes

Olive Oil-Poached Ocean Trout With Kipfler Potatoes
The Carousel The Carousel has been verified by Muck Rack's editorial team

Jun 05, 2015

Serves 4

INGREDIENTS

4 x 100g ocean trout portions
1L Cobram Estate extra virgin olive oil
2 cloves garlic
3 sprigs thyme
10 kipfler potatoes, skins on and washed
2 lemons, juiced
1 tbsp Dijon mustard
extra virgin olive oil
salt and freshly ground pepper
¼ bunch flat leaf parsley, leaves only

METHOD
1 Poach the trout portions in the olive oil flavoured with the thyme and garlic for 30 minutes at approximately 50 degrees.
2 Steam potatoes in their skins then peel while warm.
3 Make a dressing with the lemon, mustard, olive oil and season with salt and freshly ground pepper.
4 Toss potatoes, parsley and dressing in a bowl.
5 Serve with the trout.

The Carousel thanks Cobram Estate for this recipe.

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

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