SLOW COOKER TROUT RECIPES

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SLOW-COOKED OCEAN TROUT WITH PEAS, AND MEYER LEMON AND ...



Slow-cooked ocean trout with peas, and Meyer lemon and ... image

Recipe for slow-cooked ocean trout with peas, and Meyer lemon and fennel salsa by Danielle Alvarez.

Provided by Danielle Alvarez

Categories     Main, Drink

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield Serves 6 - 8

Number Of Ingredients 12

½ small fennel bulb, coarsely chopped (reserve other half for salsa)
2 lemons, thinly sliced
1 ocean trout fillet (about 1.2kg), skin on pin-boned
1 bunch bronze fennel (see note)
For drizzling: olive oil
180 gm sugarsnap peas, trimmed and sliced diagonally
120 gm podded peas (about 350gm unpodded)
½ small fennel bulb, finely chopped, fronds reserved
1 golden shallot, finely chopped
1 Meyer lemon, cheeks removed, finely diced (see note)
Juice of ½ lemon
100 ml olive oil

Steps:

  • For salsa, blanch fennel until just tender (1-1½ minutes), drain, refresh and set aside. Combine shallot and lemon in a bowl with lemon juice and a pinch of salt, and stand to soften (8-10 minutes). Add fennel and olive oil, season to taste and set aside.
  • Preheat oven to 135C. Line a large baking tray with baking paper, scatter with fennel and half the lemon slices, then place fish on top skin-side down. Season to taste, scatter with bronze fennel and remaining lemon slices, drizzle generously with olive oil and roast until cooked medium-rare (15-20 minutes; because of the low temperature, the flesh will cook and flake, but still appear a deep red colour inside).
  • Meanwhile, blanch peas (2-3 minutes) and sugarsnap peas (1-2 minutes), drain, refresh, drain well and transfer to a bowl. Serve peas with roast trout, all scattered with a generous amount of Meyer lemon and fennel salsa.

Nutrition Facts : ServingSize Serves 6 - 8

SLOW-COOKED OCEAN TROUT WITH PEAS, AND MEYER LEMON AND ...



Slow-cooked ocean trout with peas, and Meyer lemon and ... image

Recipe for slow-cooked ocean trout with peas, and Meyer lemon and fennel salsa by Danielle Alvarez.

Provided by Danielle Alvarez

Categories     Main, Drink

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield Serves 6 - 8

Number Of Ingredients 12

½ small fennel bulb, coarsely chopped (reserve other half for salsa)
2 lemons, thinly sliced
1 ocean trout fillet (about 1.2kg), skin on pin-boned
1 bunch bronze fennel (see note)
For drizzling: olive oil
180 gm sugarsnap peas, trimmed and sliced diagonally
120 gm podded peas (about 350gm unpodded)
½ small fennel bulb, finely chopped, fronds reserved
1 golden shallot, finely chopped
1 Meyer lemon, cheeks removed, finely diced (see note)
Juice of ½ lemon
100 ml olive oil

Steps:

  • For salsa, blanch fennel until just tender (1-1½ minutes), drain, refresh and set aside. Combine shallot and lemon in a bowl with lemon juice and a pinch of salt, and stand to soften (8-10 minutes). Add fennel and olive oil, season to taste and set aside.
  • Preheat oven to 135C. Line a large baking tray with baking paper, scatter with fennel and half the lemon slices, then place fish on top skin-side down. Season to taste, scatter with bronze fennel and remaining lemon slices, drizzle generously with olive oil and roast until cooked medium-rare (15-20 minutes; because of the low temperature, the flesh will cook and flake, but still appear a deep red colour inside).
  • Meanwhile, blanch peas (2-3 minutes) and sugarsnap peas (1-2 minutes), drain, refresh, drain well and transfer to a bowl. Serve peas with roast trout, all scattered with a generous amount of Meyer lemon and fennel salsa.

Nutrition Facts : ServingSize Serves 6 - 8

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