Two Trout Techniques

Here in Dubbo the Seafood Man 'Garry' from "Deck to Door" Altlantic Fresh Seafood comes out on a Thursday in his truck from the Sydney Fish Markets with a variety of seasonal fish. The last two weeks I have purchased the rainbow trout from farms in Victoria - its a relatively sustainable fishing industry there and Trout are one of my favourite fish to eat. We don't buy fish from supermarkets, and being out here in Dubbo there weren't many other options until Geoff told me about this guy's truck (he parks right next to our work as well) so its a great chance to get some fresh.

Whole steamed Rainbow Trout

with Couscous and Ratatoullie

Ingredients

1 whole rainbow trout, gutted and scaled

1/2 cup couscous

1 eggplant

1 zucchini

2 tomatoes

1 red capsicum

1 clove garlic

2 sprigs parsely

1 whole lemon

2 sprigs dill

olive oil

Salt and pepper

Method:

Salt the inside of the trout and then rinse and pat dry with paper towels.

Place slices of the lemon inside with the dill and place into some foil in a baking dish.

Season well and drizzle with olive oil. Seal the packet of foil.

Bake in a preheated oven at 180 degrees C for 20-30 minutes.

Prepare the couscous by packet directions. Optional: add some fresh chopped herbs.

Meanwhile, slice the eggplant and salt the sides to allow some of the bitter juices to seep out.

Chop the zucchini, tomato and capsicum into bite size pieces. Wash the eggplant and pat dry.

Brush a small amount of olive oil onto the eggplant and grill till brown on both sides.

Chop the garlic finely and add to a hot pan with some olive oil and the tomatoes, cook for 5 minutes.

Add the zucchini and capsicum and saute on medium heat until soft.

Add the eggplant, chopped into bite size pieces, and the finely chopped parsely.

Season to taste and serve with the couscous and fish.

Pan Fried Whole Rainbow Trout

with grains and roast red vegetables

Ingredients:

1 whole rainbow trout, gutted and scaled

2 tbsp plain flour

1 tsp chilli flakes

1/3 cup jasmine rice

1/3 cup white quinoa

1/3 cup pearl barley

3 sprigs parsely

1 tsp massell chicken stock powder

2 roma tomatoes

1 small sweet potato

Optional: 1 tbsp basil & rocket pesto

1/3 cup Grapeseed oil

salt and pepper

Method:

Prepare boiling water with stock powder and simmer the barley for about 15 minutes till it begins softening.

Cut sweet potato and tomatoes into chips, toss in olive oil and 1 tsp salt and bake in 200 degrees C oven until crispy.

Meanwhile, salt the inside of the trout and then rinse and pat dry with paper towels.

Mix flour, chilli flakes, 1 tsp salt and 1 tsp pepper on a plate.

Lay fish in the flour and cover the outside only on both sides. Set aside.

When barley is almost soft add the quinoa and rice (both rinsed first). Top up with boiling water from the jug to cover the grains. Simmer for further 10-15 minutes until the quinoa has little curls and all grains are soft but not soggy. Taste as you go! Drain and add parsely to serve.

Heat grapeseed oil in a big frypan (big enough for the fish) so that it is about 1/2 cm up the sides.

When hot, place the fish into the hot oil and fry for about 7 minutes on that side till browned. Turn over and cook for a further 7 minutes of the other side. Check that the inside is done by inserting a knife into the backbone area and lifting the flesh gently.

Serve fish with grains topped with roasted red vegetables.