Fish

Trout with apple aioli and toasts

Name: Trout with apple aioli and toasts
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 6
Ingredients: 2 x 400g rainbow trout, cleaned; 1 lemon, thinly sliced; 1 teaspoon black peppercorns; 1/4 bunch flat-leaf parsley, leaves picked; 1 cup (250ml) dry white wine; 1/3 cup (40g) walnuts, roasted, chopped; Wilted greens (such as chicory, spinach or silverbeet), to serve (optional); 18 slices rustic-style bread, such as sourdough and ciabatta, toasted; 1/2 Granny Smith apple, peeled, coarsely grated; 1/2 small garlic clove, crushed; 1/2 cup (150g) good-quality mayonnaise; Juice of 1/2 lemon

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by Sophia Young

Food stylist and editor

Oct 03, 2015

Serve this rustic, homestyle dish as part of a picnic by the river.

2 x 400g rainbow trout, cleaned
1 lemon, thinly sliced
1 teaspoon black peppercorns
1/4 bunch flat-leaf parsley, leaves picked
1 cup (250ml) dry white wine
1/3 cup (40g) walnuts, roasted, chopped
Wilted greens (such as chicory, spinach or silverbeet), to serve (optional)
18 slices rustic-style bread, such as sourdough and ciabatta, toasted

Apple aioli

1/2 Granny Smith apple, peeled, coarsely grated
1/2 small garlic clove, crushed
1/2 cup (150g) good-quality mayonnaise
Juice of 1/2 lemon

Method

1.

Preheat the oven to 190°C. Place the trout in a small baking dish, fill cavities with half the lemon slices, then place remaining slices on top. Scatter with peppercorns and parsley, then pour over wine and 1 cup (250ml) water. Cover dish with foil and bake for 40 minutes or until just cooked. Cool, then flake the flesh, discarding skin and bones.
2.

For aioli, mix all ingredients in a bowl. Add fish and mash with a fork to combine.
3.

Place the trout mixture, nuts and greens (if using) in separate bowls, then serve with toasts.