Roasted Whole Trout with Potatoes and Preserved Lemon Mayonnaise

An easy one pan dish that will feed a family with plenty of left overs. We’ve used dill and coriander but use any leafy herb you like, parsley, basil or even mint would all be delicious.

We recommend pairing this dish with Clover Hill Cuvee Exceptionelle Blanc de Blancs 2012

Roasted Whole Trout with Potatoes and Preserved Lemon Mayonnaise
Preparation:
10 Minutes
Cooking:
35 Minutes
Serves:
8

  • 4kg Whole Huon Trout
  • 800g Red skinned potatoes, scrubbed and thinly sliced
  • 250g Cherry tomatoes
  • 1 small Red onion, cut into thin wedges
  • 2 Lemons, thinly sliced
  • 2 tbs Olive oil
  • 1 bunch of Coriander
  • 1 bunch of Dill
  • Homemade Preserved Lemon Mayonnaise:
  • 2 Egg Yolks
  • 1/2 tsp Dijon mustard
  • 2 tsp Lemon juice
  • 250ml Olive oil
  • 250ml Vegetable oil
  • 1 tbsp Preserved lemon flesh, very finely chopped
  • Clover Hill Cuvee Exceptionelle Blanc de Blancs 2012

Reviews

Annabelle rated this at 0 5 stars
loved the recipe but modified the fish as easier to get either whole ocean trout or coral trout in Western Australia . Sweet moist and succulent fish with potatoes and tomatoes - yum . But did need to cook the fish a bit longer - 10mins in all - and that gave the vegetables a chance to be a bit more cooked

Michael Ayres rated this at 0 5 stars
For a man who doesn't cook a lot I found it easy to cook and tasty to eat.

Jo rated this at 0 5 stars
Wow, fantastic flavour filled salmon dish. My husband who usually prefers his fish just a la natural, was so enthusiastic that he voted this the best fish dish he has ever eaten. Also, he had never eaten natural yoghurt before, with or without herbs. He just loved the yoghurt with mint, and garlic. Thank you Huon for introducing some excitement to our normally plain salmon meals.

Philippa Murray rated this at 0 5 stars
This is so yum, would recommend the recipe to everyone

Jules rated this at 0 5 stars
This is absolutely delicious. Making it on a regular basis. So nutritious and so easy. Everyone loves it.

Kim rated this at 0 5 stars
This recipe is amazing, works evertime. I've cooked this for dinner parties and everyone of my guests said wow. Thank you love love love this one. Taste sensation💋

Angus McCoatup rated this at 0 5 stars
Abso delish. So easy. So tasty. This will become a regular in our house!

Janine King rated this at 0 5 stars
It was delicious and I will be cooking it again!!

Robyn Burns rated this at 5 5 stars
The chowder is awesome! We first cooked it on holidays in Tasmania (sampling hte local produce, of course) and it is now a favourite at our house.

dennis peter glynn rated this at 1 5 stars
the recipe is very tasty but, 2 measured cups of aborio rice is way out for 400ml of stock. Should be 1 cup of rice. Stock should always be kept hot and added when needed. To get the right consistency, you need stir the rice often to release the starch. More lemon or lemon juice for taste as required

Tenina rated this at 5 5 stars
Hi guys, thanks for posting this recipe. There are a couple of steps repeated in this version and I thought you should know. Hope you make and enjoy! T