Slow-cooked Ocean Trout on Fig Leaves with Kohlrabi and Tomato Salsa
Slow-cooked wild salmon or ocean trout is one of my best and easiest entertaining meals. A just-cooked piece of wild salmon is one of the greatest pleasures, and in summer, when all this produce is shining and salmon is in season, it’s a real winner.
Ingredients 7
1.5 ‒ 2 kg ocean trout, side, skin on
8 fig leaves
100 ml extra-virgin olive oil, plus extra for drizzling
400 g cherry tomatoes
1 purple kohlrabi, whole, about the size of a tennis ball or slightly bigger
3 tbsp agrodolce-style chardonnay vinegar
2 tbsp herbs, chopped, such as chives, tarragon or chervil
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Method 6
Preheat the oven to 135°C (275°F).
Season the on both the skin and flesh sides and set aside for 15 minutes to come to room temperature. Line a large baking tray with baking paper and place the , shiny side up, on top.
Place the on top of the , skin side down. Drizzle generously with and crack some pepper over it. Roast until cooked medium-rare. This should take about 15–25 minutes (because of the low temperature, the flesh will cook and flake, but still appear a deep red colour inside).
Meanwhile, halve the and sprinkle with salt, then stir to combine and leave to sit until the juices start to leak out.
Peel and cut the into 1 cm (½ in) cubes, or whatever shape you can manage that is uniform. If your kohlrabi looks woody at one end, try to peel it down until it looks tender and crunchy. (The older the kohlrabi, the more chance of it being woody, but if you get it fresh from the farmers’ market you should be OK.) Toss the kohlrabi with a bit of salt and the and allow to sit and mingle while the fish cooks.
When you’re ready to serve, combine the , and and check for seasoning. Pour this mixture over the and sprinkle with the chopped . Serve warm or at room temperature.
Danielle Alvarez's tips
Wild salmon is really the best option if you live somewhere that has true wild salmon, but if you’re in Australia, ocean trout is your next best choice. True salmon is not indigenous to Australia and can only be found farmed. In the States this is a no-no, but Australia still leads the way in sustainable, responsible aquaculture, so I suppose a little farmed fish here and there is OK, but definitely do your research; some sources are better than others.
