We’re very lucky in Australia to have such a large variety of fresh, delicious seafood available to us. Ocean trout is a great example of this, and though it’s not as common a choice as its pink-fleshed friend, salmon, it’s a great alternative for a few reasons. Its flavour is more robust, it’s leaner in fat, and personally I feel it’s a more refined choice.
Sauce vierge is a classic and simple sauce full of crisp summer flavours and is the perfect complement for seafood dishes like this trout (it’s also wonderful with prawns).
In keeping with the lightness of this dish, I’ve chosen an easy garnish of tomatoes provençal. It goes without saying that the riper and fresher the tomatoes are the better this dish will be.
Ingredients for the sauce vierge:
- 1 tomato
- 1 Shallot
- 1 lemon rind
- 8 black olive
- 1 bunch chive
- olive oil
- 20 ml tarragon vinegar
- Put the tomato in boiling water for 20 seconds, then take it out and refresh it in cold water.
- Peel the tomato, then cut it in quarters and, using a small knife, take the seeds out. Finely dice the tomato and keep aside.
- Finely chop the shallot, olives and the chive. Using a peeler, peel the rind of the lemon and slice it in thin filaments (Julienne).
- Combine all the ingredients in a small bowl as well as the vinegar and the lemon juice. Add about 100mL of olive oil, season with salt and pepper and stir. The consistency should be like a runny salsa.
Ingredient for the Tomato Provençale:
- 3 tomatoes
- 1 bunch flat leaf parsley
- 5 cloves garlic
- 150 g coarse bread crumbs
- Preheat the oven at 200 degrees Celsius.
- Cut the tomatoes in half and take the seed out using a spoon. Wash and dry the parsley and finely chop it. Crush the garlic and mix it with the breadcrumbs and the parsley.
- Season the tomatoes with salt and pepper and fill them with the parsley mix. Drizzle with olive oil and cook the tomatoes in the oven for 10-12 minutes at 200 degrees. You’ll know they are ready when they’re soft when pressed gently, and the breadcrumb is golden on top.
- Preheat a medium size shallow frying pan on a high heat with a little bit of olive oil. Season the fish with salt and pepper. Lower the heat to medium and cook the trout skin side down until only the top of the fish remains raw, then turn it, cook for 10 seconds and take it out. You want the trout to still be a little pink.
- Serve with the tomatoes and the “sauce vierge” drizzled over the top.
With this dish I recommend a white wine from the south west of France: Chateaux “La Bastide” Cote Du Marmandais, available from www.airoldifinewines.com.au.