Rainbow Trout with Broad Beans, Preserved Lemon & Herb Dressing
This dish is a favourite of mine to cook when entertaining family and friends. Earthy rainbow trout is offset by the sweetness of the peas and broad beans. The herb dressing adds acidity and the mussels add minerals and umami. All of the components can be prepared beforehand and the trout grilled ‘a la minute’ (at the time of serving). Serve with grilled sourdough and lemon wedges.
SUPPLIERS:
Trout & Dromana mussels – Peninsula Fish Co, Mornington
Vegetables & herbs – Torello Farm
Preserved lemon – Mumma Made
THE FISH:
2 whole medium rainbow trout, scaled and gutted
1kg fresh mussels
Drizzle olive oil, Pinch salt Pinch pepper
THE VEGETABLES:
250g fresh peas,
300g fresh broad beans podded
1 bunch radishes, washed and cut into quarters
2 preserved lemon, pith removed and skin diced
THE HERB DRESSING:
20g salted capers, rinsed well
50ml lemon juice
75g parsley leaves picked
25g mint
25g dill
150ml olive oil
10g Dijon mustard
5g Sea salt
METHOD
Wipe trout dry with paper towel, cut fins off using kitchen scissors, score and keep in fridge uncovered until ready to cook.Place mussels in shells in bowl and fill with cold water. Remove any mussels that are open or that float.Give mussels a quick scrub and place in colander to drain.Heat a little olive oil in a pan. Once hot, add mussels, shake pan and cover.Cook on high heat until mussels open and release their liquid (1-2 minutes). Discard any mussels that don’t open. Drain mussels, reserving their liquid. Pull out beards and remove mussels from shells. Strain and pour liquid over mussels to prevent them drying out; set aside.Bring a pot of salted water to the boil.Blanch fresh peas for a minute or until tender. Drain and refresh in a bowl of iced water.Repeat process with broad beans, but cook for 2 minutes before refreshing in iced water and removing outer skin.Pick, wash and dry the herbs, place in blender with rest of ingredients except the oil. Blend on medium speed about 30 seconds before adding oil. Adjust seasoning to taste.Allow trout to come to room temperature before grilling (30 minutes).Heat griddle pan on high heat, lightly oil trout and season well.Grill trout until just cooked (6-8 minutes depending on size); turn fish over halfway through cooking. Allow to rest for 4 minutes before serving.While fish is cooking, make the vegetable garnish. Mix peas, broad beans, preserved lemon, radishes & mussels. Add spoonful of herb dressing or more to taste.Place green vegetables on plate, top with grilled fish, add mussels and radishes, drizzle with extra herb dressing and finish with drizzle with Olive Oil.
