As you slice through the golden-brown puff pastry, you’ll find flaky, melt-in-your-mouth ocean trout swathed in caramelised leek and fennel. This parcel of flavour works well for any season. You can enjoy it as a warm comfort dish in winter, or as a scrumptious summer lunch enjoyed al fresco.
Ingredients
- 40g butter
- 1 leek, sliced finely
- 1 fennel bulb, sliced finely
- 1 small bunch sage, leaves finely sliced
- 4 sheets puff pastry
- 1 cup dried sourdough breadcrumbs
- 1.5kg ocean trout fillet, skin and bones removed
- 1 egg yolk, beaten
- 1 egg yolk, beaten
- 1 bunch flat leaf parsley
- 1 lemon, zested and juiced
- ¼ cup caperberries
- 1 clove garlic
- 250ml extra virgin olive oil
Salsa verdi
Serves: 10
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Method
Melt butter in a medium saucepan, add leek, fennel and sage and cook over medium heat for 5 minutes until softened and caramelised. Cool.
Place two sheets of pull pastry on a floured work surface.
Sprinkle with half of the breadcrumbs and top with ocean trout.
Spoon caramelised fennel and leek mixture over ocean trout, sprinkle with remaining breadcrumbs and season with salt and pepper.
Top with remaining puff pastry, press to seal, brush with beaten egg yolk and chill for 10 minutes.
Set oven to fan assisted function and pre-heat to 220⁰C.
Bake ocean trout for 25 minutes until the pastry is golden. Serve sliced with salsa verde.
To make salsa verde, combine all ingredients in a Smeg hand blender food processor and pulse until combined. Season to taste with salt and pepper.
Recipe presented by Smeg
