Whole Poached Ocean Trout

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Whole Poached Ocean Trout
This recipe pre-dates my 5 Ingredients philosophy

From Stonesoup

Inspired by Sean Moran from his lovely book Let It Simmer – a collection recipes of one of my all time favourite restaurants, Sean’s Panaroma in Bondi.

I’ve always been a bit wary of poaching – I hate loosing flavour to the poaching liquid. But by adding some veg and making a brine, this fish has a lovely flavour with that soft delicate texture that only poaching can bring. I hate to admit it but I think I’m becoming a convert.

Serves 8
1 ocean trout or salmon (2.5kg or 5.5 lb)
2 carrots, chopped
2 brown onions, chopped
2 sticks celery, chopped
2 cloves garlic
1C salt
1/3C sugar
1 bunch thyme
6L (6 quarts) water
lemon halves, to serve
green salad, to serve

1. Place fish in a large saucepan so it curves and sits upright like it is swimming. My saucepan was 30cm diameter and 18cm deep (that’s 12in by 7in).

2. Add remaining ingredients except the lemon – if your pot is smaller you might want to mix up the water, sugar and salt in a separate bucket and then just add enough to cover the fish.

3. Place on the stove on a very high heat. When you see the very first signs of a simmer, remove from the heat and allow to cool to room temperature for a few hours.

4. Refrigerate for at least 6 hours or overnight.

5. To serve, remove fish from the liquid and allow to drain well. If you’re feeling theatrical place on a serving platter and remove skin, leaving the head and tail in tact, decorate with lemon halves and carve at the table.
Otherwise just remove the flesh in sections and place on a large platter with the lemon halves.