1.8kg side of trout, skin on, pin boned
1 tbsp oil
Baby lemon balm
Pepper berry glaze
1 tsp juniper berries, lightly bruised
1 tbsp pepper berries, lightly bruised
1 tsp ground smoked paprika
2 cloves garlic, crushed
¼ cup sherry vinegar
¼ cup blood orange juice
½ cup gin
1 cup firmly packed brown sugar
Pangrattato & radicchio salad
1 cup coarsely chopped sourdough breadcrumbs
¼ cup roughly chopped walnuts
2 cloves garlic
¼ cup extra virgin olive oil
1 radicchio, leaves separated
½ cup blood orange juice
- Preheat oven to 100°C (80°C fan forced). Place the trout, skin-side down on a large baking tray lined with baking paper and drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Set aside for 20-30 minutes to come to room temperature. Half fill a deep-sided roasting tray with water and place in the lowest rack in the oven. Place trout on a higher rack and cook for 1 hour or until the flesh is just tender.
- Meanwhile, to make the glaze, combine all ingredients in a medium saucepan. Bring to a simmer over medium heat, reduce the heat to low and cook for 30 minutes, or until reduced and sticky. Increase the oven to 200°C (180°C fan forced). Brush the trout with some of the glaze and cook or 15-20 mins, until sticky and golden. Remove from oven and set aside to cool to room temperature.
- To make the pangrattato, place the breadcrumbs, walnuts, garlic and oil on a tray and toss to combine. Place in the oven and cook for 10-15 minutes, or until golden and crisp. Set aside to cool. Place the radicchio in a bowl, sprinkle with half the pangrattato and drizzled with orange juice and extra oil.
- Serve the trout, with extra glaze, pangrattato and radicchio salad and baby lemon balm.
- Blood orange juice can be found in store with freshly squeezed juices and adds a depth of colour and flavour. Swap with regular orange juice if you can’t find it.
- Cooking the trout at a low temperature with a tray of water will give you a perfectly cooked tender and moist piece of trout. The flesh will flake away easily.
- Trout can be cooked the day before and served cold.