FOOD & WINE MATCH Jump to recipe
Poached ocean trout with saffron aioli

Poached ocean trout with saffron aioli

This recipe is from the October/November 2009 issue of Gourmet Traveller WINE.

Wine to try
2008 Dalrymple Vineyard Pinot Noir, Pipers River, A$30/NZ$42
Ocean trout and pinot are perfect partners, and the source of Australia’s best ocean trout is Tasmania, especially the Petuna brand –made famous by Tetsuya and his signature confit of ocean trout. Here, we have a whole fish poached in herbs and spices and served with aioli. A medium-weight pinot works best – one where the fruit does the talking and the tannins are in the background. The key is the fresh acidity intrinsic to the pinot noir grape – it’s that thrust of acid that cuts through the richness of the ocean trout, sending off its inherent oiliness with a whimper. The Dalrymple label has been around for more than 20 years. It’s now owned by the Hill Smith family of Yalumba fame, who have lifted the pinots to renewed heights. The recommended wine is the ’08 Vineyard Pinot. The 2007 Estate Pinot is richer and more concentrated but it would overpower this dish – save it for a decent duck.

Poached ocean trout with saffron aioli

Serves 6
2kg   whole ocean trout
2 litres   fish stock
2 litres   water
1   onion, chopped
3 sticks   celery, chopped
2   carrots, peeled and chopped
6   parsley stalks
1   fresh bay leaf
500g   white asparagus, blanched
500g   green asparagus, blanched
Saffron aioli
1 tbsp   saffron threads
2 tbsp   hot water
1 tbsp   olive oil
4   garlic cloves
1 tbsp   sea salt
4   egg yolks
2 cups   extra virgin olive oil
Parsley pesto
1 small handful   flat-leaf parsley, finely chopped
2 tbsp   pine nuts, finely chopped
2   garlic cloves, finely chopped
½ cup   extra virgin olive oil


1 For saffron aioli, combine saffron threads, hot water and olive oil in a cup until saffron is softened. Pound garlic and salt in a mortar with a pestle to a fine paste. Add egg yolks and stir with mortar until mixture turns a lighter colour. Slowly add the oil in a steady stream, whisking mixture until it thickens. Stir in saffron mixture in a steady stream. Cover and refrigerate.
2 For pesto, combine all ingredients in a bowl. Season with sea salt and freshly ground black pepper. Cover and refrigerate.
3 Place fish in a fish kettle with stock, water, onion, celery, carrots, parsley stalks and bay leaf. Simmer for 35-40 minutes over low heat or until fish is just cooked through. Remove fish from kettle and allow to cool. Serve fish on top of asparagus and spoon over saffron aioli and parsley pesto.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Hannah Meppem and Sabine Schmitz DRINK SUGGESTION Peter Bourne

Search by cuisine, name, ingredients...
Rhubarb and raspberry jam crostata Rhubarb and raspberry jam crostata Cold poached trout with herb mayonnaise Cold poached trout with herb mayonnaise
Chicken and lemon terrine Chicken and lemon terrine Roast lamb with caponata Roast lamb with caponata
Previous Next
James Hird and Todd Garratt: Crespelle with caramelised ruby grapefruit and mascarpone Buzo's crespelle with caramelised ruby grapefruit and mascarpone Potato and Gruyère pizza Potato and Gruyère pizza
Maccheroni alla chitarra con ragù d’agnello e peperoni Eugenio Maiale: Maccheroni alla chitarra con ragù d’agnello e peperoni Tempered chocolate Tempered chocolate
Previous Next