Citrus and herb ocean trout

Tuesday April 10, 2012
Celebrity Chef Curtis Stone joined TODAY to make citrus and herb ocean trout with ginger braised bok choy.

CITRUS AND HERB OCEAN TROUT WITH GINGER BRAISED BUK CHOY

Prep Time: 20 minutes plus 4 hours marinating
Cook Time: 20 minutes
Serves 8

Ingredients

  • 8 fresh ocean trout fillets (180g each), skin on

  • 1 tbsp chopped fresh thyme

  • 1 tbsp chopped fresh parsley leaves

  • Zest of 1 lemon

  • Zest of 1 orange

  • 3 tbsp olive oil, divided

  • 4 small buk choy, halved vertically

  • 1 shallot, finely chopped

  • 2cm piece fresh ginger, finely chopped

  • 4 cloves garlic, finely chopped

  • 4 sprigs fresh thyme

  • 11/4 cups chicken stock

  • 2 tbsp soy sauce

  • 11/2 tbsp unsalted butter

Method

1. Place fillets in a large baking dish and sprinkle thyme, parsley, lemon and orange zests onto flesh side of trout. Gently press into fish, cover, and refrigerate for 4 hours or preferably overnight.
2. Bring fish to room temperature before cooking and season with salt and pepper.
3. Place 2 large frying pans on the stove. Add 1 tablespoon of oil to each pan and place fillets skin-side down in frying pan.
4. Turn heat on pan to medium high and cook until skin begins to turn golden brown and crispy, about 5-6 minutes, adjusting heat as necessary. Flip and cook a further 2 minutes on the other side, until fish is just cooked through and pink in the center. Remove to a platter and let sit, lightly tented with foil to keep warm.
5. While fish is cooking, place a large shallow saucepan over high heat.
6. When pan is hot, add remaining oil and then add the buk choy, cut side down.
7. Cook for 5 minutes, or until caramelised, then add the shallot, ginger, garlic and thyme. Stir and cook 1 minute to release flavours.
8. Add the stock and soy sauce and cover. Bring the liquid to a boil, reduce the heat and simmer the buk choy on low for 5-7 minutes, until tender.
9. Remove buk choy from pan and increase the heat to medium-high, reduce the liquid until slightly thickened, about 3 minutes. Stir in the butter.
10. To serve, place buk choy on platter and top with trout, drizzle with sauce and serve.

For more information visit www.coles.com.au

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