Over the Rainbow - Trout Recipes

This easy to cook, tasty to eat, generally good for you little fellow is literally a swimming capsule of health.

Rich in omega three fatty acids, which lower cholesterol and help redress an inbalance in our present diet, these nutritious fish are full of healthy, low fat protein, mmerals and vitamins A and D. Natural oils enhance the condition of skin and hair.

Trout have a long history of Aquaculture dating back to the 1800s. The rainbow trout that grace our tables were introduced in the 1930s from western North America to provide food and recreational fishing.

They quickly adapted to the temperate climate of our beautiful South West and have flourished ever since. The Pemberton Trout Hatchery was established in 1935 to provide breeding trout. Now operated by Fisheries Western Australia it provides juvenile fingerlings of rainbow and brown trout for farmers to stock dams, stocking of waterways for recreational fishing and for fish farms.

One of the pioneers of farming this cold water fish is Manjimup farmer, Paul Thomsett of Clover Cottage Farms. Paul's experience in rearing the perfect whole pan fried trout for the domestic market has led him to being the only exporter of live trout to Asia, where wealthy Hong Kong connoisseurs pay $ 100 per trout at five star hotels - without a doubt the highest paid for trout anywhere in the world!

Trout needs little cooking and can be pan fried, oven baked, home smoked and barbecued. Its succulent light firm pink texture retains its flavour and moisture when cooked.

Pan-fried Trout

Use a tiny amount of oil. Pan fry on medium heat for two to three minutes a side. Toss in slivered almonds and a squeeze of lemon juice near the end, or

roll in oatmeal and cook for two to three minutes as above.

Barbecued Trout

Squirt insides of trout with citrus fruit, wrap in foil and barbecue each side for two to three minutes. Natural, moist and so easy!

Handy hints

• Wash trout and pat dry.
• Smoked trout - after eating choice fillets, use leftover scraps of flesh for tossing at the last minute into pasta with cream and fennel.
• For people who dislike bones, have a fisher friend remove the backbone.

Wine

Sauvignon! Otherwise any medium to dry white wine.

Pan Fried Whole Trout with a Macadamia Nut and Prune Filling

(Serves Four)

4 trout, plate sized, scaled and cleaned
1 1/2 cup macadarrda nuts, chopped fine
1 cup pitted prunes, chopped fine
1 tbls sweet sherry
1 1/2 cup fresh breaderumbs
Seasoning - sea salt and pepper
1 lemon
1 tsp chopped parsley
1 tsp chopped dill
1 tsp olive oil

Method

Mix nuts, prunes, sherry and breadcrurnbs together.

Season and mix in parsley and dill.

Mould mixture into cavity of trout, secure with toothpicks or satay skewer.

Heat oil in medium hot pan, cook trout for 3-4 minutes each side.

Add a squeeze of lemon juice and garnish with fresh chopped chives or dill.

Note: This dish is excellent with new season asparagus, lightly blanched, cooked and tossed through crisp salad greens and vinaigrette, such as witlof, iceberg, rocket, mizuna and cos.

Pemberton Emperor Trout grilled over bok choy & english spinach with a light soy, ginger & orange dill beurre blanc

1 emperor trout (also known as salmon trout')
English spinach
Bok choy
75 ml late harvest riesling
50 ml orange juice
20 ml light soy sauce
1 1/2 inch ginger,
finely chopped 1 clove garlic,
Crushed fresh dill, to personal taste
30 ml pouring cream
250 gm unsalted butter, softened Olive oil
Fillet the emperor trout and remove bone from fillet with pair of tweezers, cut into portions.

Method

Pick and wash english spinach, removing any stems leaving only tender leaves.

Wash bok choy and finely slice stems leaving the leaves whole.

Prepare the beurre blanc by combining and reducing wine, orange juice, ginger, garlic and dill until about 40 ml of liquid is left. Add soy sauce and cream and bring to the boil.

Take off heat and whisk in softened butter in pieces, one at a time, only adding more when last piece has been incorporated. Season with mixed black pepper and salt.

Pan fry emperor trout in olive oil until flesh turns opaque to a translucent texture when parted slightly.

Saute english spinach and bok choy in a little butter and season, leaving a little crispness in bok choy stems.

Arrange bok choy and english spinach on plates, overlay the pan fried trout and garnish with the bcurre blanc and chopped fresh chives.

What better way to celebrate summer and seafood than with a cold seafood salad with a distinct Australian flavour.

This recipe for poached seafood in a lemon myrtle dressing is best made 2,3 hours before serving. It's perfect for an entree for a hot balmy night, and looks stunning when served on a large white platter at a BBQ or family gathering.

Being a cold dish, it's also perfect for a Christmas Day lunch starter as it means you don't have to slave over a hot stove missing out on all the action.

Lemon myrtle oil and leaves can be found at fine food stores.

Poached seafood salad with lemon myrtle dressing

(Serves 6-8)

Seafood (All of these are available frozen and are fine to use from frozen state)
200 gm king prawn cutlets
200 gm scallop flesh
200 gm baby octopus
Salad greens - mix of witlof, mizuna, iceberg and coral
Poaching liquid (court bouillon)
2 litres cold water
100 ml white wine
1 1/2 lemon
1 bay leaf
1 sprig fennel or dill
Couple of Peppercorns, crushed
Lemon myrtle vinaigrette
2 tbls mustard
2 lemon myrtle leaves, gently crushed
100 ml olive oil
500 ml vegetable oil
Juice of 2 lemons
Pinch of salt
1 tbls honey or lemon aspen conserve

Method

De-vein prawns, leaving tails intact. Clean squid inside, cut tentacle section in half

Bring court bouillon mix to gentle boil, then simmer. Poach seafood separately, taking care not to overcook. This takes only 1-2 minutes for the prawns and

scallops. Cook prawns until their centres are slightly transparent, whereas the scallops should be slightly under-cooked inside. The octopus may

take a little longer to cook, perhaps 2- 3 minutes, or until its firm and tender.

Plunge all seafood immediately into cold iced water for several minutes after cooking. Bring court bouillon back to boil after each poaching.

Drain all seafoods, marinate in lemon myrtle dressing and refrigerate for around 2 hours.

To serve, place assorted salad greens on large white plates or platter. Place seafood on top. Spoon over some dressing. Garnish with lemon wedges, sprig of dill or finely chopped dill or chives.