Baked Ocean Trout with Mushrooms

Name: Baked Ocean Trout with Mushrooms
Yield: 2
Cuisine: Italian
Ingredients: 1 x 400g piece ocean trout fillet, skin on, pin-boned; 1/3 cup flat-leaf parsley leaves; 1 clove garlic, peeled; 2 tablespoons extra virgin olive oil; Salt flakes, to taste; 50g butter, diced; 200g Savoy cabbage, finely sliced; 150g mushrooms; 2 tablespoons dry white wine; Crusty bread, for serving

This recipe is inspired by my friend Alessandro Pavoni, and the time we spent together in northern Italy researching for A Lombardian Cookbook. Catching freshwater fish (like trout) and foraging for mushrooms are both popular pastimes in northern Italy, and the fruits of these activities come together deliciously in this simple dish of baked ocean trout with mushrooms. Use whatever mushrooms are available just as they do in Italy, I love wild pine mushrooms or slippery jacks when they’re in season, otherwise I use something meaty like chestnut, king brown or Swiss brown mushrooms, or a mixture. And in the glass, I enjoy a light pinot noir, like Clowns in the Rain from the Yarra Valley. The slight earthiness and herbal notes marry with the mushrooms and cabbage and the red fruit balances the richness of the trout and butter beautifully. See video below for highlights of my small-group Northern Italian food & wine tour where you’ll discover more Italian regional specialties.

Serves 2

Ingredients

1 x 400g piece ocean trout fillet, skin on, pin-boned
⅓ cup flat-leaf parsley leaves
1 clove garlic, peeled
2 tablespoons extra virgin olive oil
Salt flakes, to taste
50g butter, diced
200g Savoy cabbage, finely sliced
150g mushrooms
2 tablespoons dry white wine
Crusty bread, for serving

Method

Remove fish from the fridge about 30 minutes before cooking.
Wipe skin with paper towel to ensure it’s dry and remove any remaining scale.
Check for bones and place in a shallow bowl skin side down.
Chop parsley and garlic together and mix with the oil and a teaspoon of crushed salt flakes.
Pour over the fish, spreading it all over the flesh, and set aside for 30 minutes or so.
Meanwhile, preheat oven to 200°C.
Use a little of the butter to grease a baking dish.
Shave cabbage finely, discarding any thick stems, and spread it out in the bottom of the baking dish.
Slice mushrooms into bite-sized pieces and spread on top of the cabbage.
Dot vegetables with remaining butter, adding extra to the outer edges that won’t be covered by the fish to help prevent them drying out.
Pour wine over the top.
Place fish on top, skin side up, pouring any of the marinade left in the bowl over it.
Place in the oven and cook for 15–20 minutes, until fish is cooked to your liking. Then turn on overhead grill for 3–5 minutes to crisp skin.
Remove from oven, set aside for a few minutes then serve with crusty bread.

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Italian Food & Wine Tour Highlights

What Other Travellers Say

Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!

Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.

My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.