May 20, 2009

Rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonnaise

Restaurant: Pearl (Victoria)

Recipe from Chef Geoff Linsay (appeared on Australian Gourmet traveller website)

2009 Rating: Number 25, 2 Stars

I think its time to do another round of top 100 cooking. This dish will officially be the longest titled dish I have attempted so far, and in fact its a little daunting just reading the name of it! I've chosen to do this particular dish because of two reasons. 1. I've been craving fish for ages! and no I'm not pregnant! and 2. I've managed to get my hand on some nice fresh trout, so what better way to cook it than in grand fashion.....or I will ATTEMPT to cook it in grand fashion. No guarantee's the end result will resemble anything Geoff Linsay from Pearl intended, it might just be fish and chips in the end. But heck, that's half the fun! So without any further ado, here is the recipe, with hopefully the results to come soon.

Serves 2
Cooking Time Prep time 10 mins, cook 20 mins (plus standing)


Ocean trout

4 (about 180gm each) ocean trout fillets, skin on and pin boned
4 small ox heart (beefsteak) or other firm-fleshed tomatoes, cut into 5mm-thick slices
4 kipfler potatoes, cooked, peeled and thinly sliced
80 gm salt cod, excess salt removed, thinly shaved with a sharp knife
2 spring onions, thinly sliced diagonally

Green herb mayonnaise

1 cup (loosely packed) flat-leaf parsley leaves
½ cup (loosely packed) basil leaves
200 ml olive oil
2 egg yolks
1 tsp Dijon mustard
1 tsp white wine vinegar

Court bouillon

½ carrot, coarsely chopped
1 stalk celery, coarsely chopped
½ onion, coarsely chopped
1 sprig each of flat-leaf parsley and thyme
1 fresh bay leaf
1 clove garlic, coarsely chopped
4 black peppercorns
½ lemon, juice only
125 ml (½ cup) dry white wine


1. For green herb mayonnaise, process herbs and olive oil in a food processor and stand for 20 minutes, then strain through a fine sieve, discarding solids. Whisk yolks, mustard and vinegar in a bowl to combine, then gradually whisk in herb oil in a thin stream until emulsified and thick. Season to taste with sea salt and freshly ground black pepper. Thin with a little hot water until it reaches drizzling consistency. Makes about 1 cup.

2. For court bouillon, combine all ingredients with 1 litre of water and 1 tsp sea salt in a heavy-based saucepan over medium heat, bring to the boil, reduce heat and simmer for 15 minutes. Cool to 60C, add fish and poach for 4-5 minutes or until fish is warmed through but still rare.

3. To serve, remove skin from fish, halve horizontally without cutting all the way through, then open out flat and place on plates. Fan tomato slices over fish, then repeat with potato and scatter with salt cod. Drizzle with green herb mayonnaise, scatter with spring onions and season to taste.

Note Esqueixada is salt cod salad, a typical Catalan dish.


Arwen from Hoglet K said...

This sounds like a challenge - so many components, and you even have to make mayonnaise. It's interesting that the recipe has two kinds of fish too. Looking forward to the results!

Maree said...

Oooh, this sounds awesome- I might give it a crack myself. Saw some lovely trout at the Footscray markets last weekend. When are you planning to make it? And where to you buy salted cod? I've never noticed it...

Maria@TheGourmetChallenge said...

Hi Arwen - I know...there seems to be thousands of ingredients! I love making mayonaise, Its so yummy and simple!

Hi Maree - I've made it already, and I'm hoping to blog it this weekend. fingers crossed. It was a bit time consuming but well worth it in the end. You can buy salted cod from most markets. If you're going to Footscray market, there is some salted cod where the deli's are. Its probably called baccala. Sometimes they keep it in big cardboard boxes with all the salt still ontop. You only need a tiny tiny bit, so hopefully the person who sells it to you will be nice enough just to cut a bit off. Good luck and let me know how your effort goes!