Serves 4
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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.
