Mike McEnearney's ocean trout with fingerling potatoes

Name: Ocean trout potatoes horseradish Mike McEnearney
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 800g kipfler potatoes, scrubbed; 1 red onion, finely chopped; 2 tbs baby capers, drained; 2 tbs red wine vinegar; 1/2 cup firmly packed flat-leaf parsley leaves, chopped; 3 celery stalks, trimmed, finely chopped; 100ml extra virgin olive oil; 1/4 cup (20g) jasmine tea leaves; 1/4 cup (60g) firmly packed brown sugar; 1/4 cup (50g) jasmine rice; Finely grated fresh horseradish, to serve; 1 1/2 tbs treacle, warmed; 1 tsp fennel seeds, toasted, crushed; Finely grated zest of 1/2 lemon; 2 tsp mustard powder; 1 x 400g ocean trout fillet (skin on), pin-boned

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Ocean trout, fingerling potatoes and horseradish

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by Mike McEnearney

Chef and delicious. columnist

Apr 10, 2018

Serve either as a side or as a meal on its own, this salad is as versatile as it is tasty.

800g kipfler potatoes, scrubbed
1 red onion, finely chopped
2 tbs baby capers, drained
2 tbs red wine vinegar
1/2 cup firmly packed flat-leaf parsley leaves, chopped
3 celery stalks, trimmed, finely chopped
100ml extra virgin olive oil
1/4 cup (20g) jasmine tea leaves
1/4 cup (60g) firmly packed brown sugar
1/4 cup (50g) jasmine rice
Finely grated fresh horseradish, to serve

Treacle-cured ocean trout

1 1/2 tbs treacle, warmed
1 tsp fennel seeds, toasted, crushed
Finely grated zest of 1/2 lemon
2 tsp mustard powder
1 x 400g ocean trout fillet (skin on), pin-boned

Method

1.

For the treacle-cured ocean trout, combine the treacle, fennel seeds, lemon zest, mustard powder, 2 1/2 tbs salt flakes and 1/2 tsp ground black pepper in a shallow dish. Rub trout evenly in treacle mixture. Wrap in plastic wrap and place, skin-side down, on a plate. Chill for 12-16 hours to cure.
2.

Place the potatoes in a saucepan and add enough cold water to cover by 1cm. Bring to the boil over high heat, then reduce heat to medium and simmer for 15 minutes or until tender. Remove from heat, add 1 tbs salt flakes and stand for 5 minutes. Drain. Set aside to cool slightly.
3.

Thickly slice warm potatoes and place in a bowl with onion, capers, vinegar, parsley, celery and oil. Gently toss to combine. Set aside.
4.

Meanwhile, wipe curing mixture from trout and pat dry with paper towel. Cut trout crossways into 3cm-thick slices.
5.

Line the base of a wok with two layers of foil. Scatter tea, sugar and rice over foil. Place a small greased heatproof rack in wok. Place wok over medium heat for 5 minutes or until smoking. Add trout, skin-side down, cover and smoke over medium-high heat for 5 minutes or until cooked through. Remove from heat and stand, covered, for 5 minutes to infuse. Remove skin and coarsely flake flesh.
6.

Divide potato salad among serving plates. Top with trout and scatter with horseradish to serve.