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This beautiful dish is served with a broth of artichokes, saffron, broad beans, red peppers and chilli oil.
Bring a pot of water to boil, deep enough to just cover the trimmed artichokes, adding the remaining lemon juice, half a teaspoon of salt and the artichokes. Simmer for 10 minutes then drain, cool.
Take half the artichoke and dice finely. Puree the other half and set aside for the base of the dish.
20 minutes before serving, warm the plates in a low oven.
Heat a large frying pan on the stove on medium with 40 ml of olive oil, add the chopped garlic, sauté for one minute. Add the fennel and sweat on a low heat for a further five minutes, stirring occasionally.
Add the white wine and simmer till reduced by half, this will take about five minutes
Add the fish stock, saffron, salt and pepper and bring to a simmer.
Drop in the broad beans and lay the fish in the pan and gently poach the coral trout, lid on, until just cooked through. This will take around 4-8 minutes, depending on thickness. When done, the flesh will flake gently.
Meanwhile, re-warm the artichoke puree carefully in a small pan.
Divide the puree between the warm plates. Carefully lift the cooked trout out of the pan and put each piece on the artichoke puree on each plate. Leave the broth boiling on the pan.
Drop the diced red pepper, artichokes, dill and a few drops of chilli oil into the boiling broth, bring back to a simmer, pour the hot broth around the fish and serve.
Note: If you have never trimmed an artichoke before it’s worth watching a YouTube video to see the whole technique. The important thing to note is artichokes discolour rapidly when exposed to air. As you work with them after washing and trimming them, place the uncooked artichokes in acidulated water, which is water combined with the juice of 2 lemons.
For more information please visit www.gastronomy.com.au
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