Lemongrass and basil trout with mint mayonnaise

Recipes / Fish

Try this Asian style trout recipe for a new spin on regular baked fish.

Recipe «Lemongrass and basil trout with mint mayonnaise» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 3 lemons, 2.5kg whole ocean trout, cleaned, head removed, 3 stalks lemongrass, bruised, 1 cup basil leaves, 250ml dry white wine , 40g fried Asian eschalots, 1 long red chilli, halved, seeded, thinly sliced on the diagonal, 1/4 cup coriander leaves , 3 egg yolks, 2 tsp Dijon mustard, 2 tsp white wine vinegar, 125ml rice bran or grape seed oil, 125ml olive oil, 1/2 cup finely chopped mint leaves, 45g finely chopped sweet or sour gherkins.

Ingredients:

  • 3 lemons 
  • 2.5kg whole ocean trout, cleaned, head removed 
  • 3 stalks lemongrass, bruised 
  • 1 cup basil leaves 
  • 250ml dry white wine 
  • 40g fried Asian eschalots 
  • 1 long red chilli, halved, seeded, thinly sliced on the diagonal 
  • 1/4 cup coriander leaves 
  • 3 egg yolks 
  • 2 tsp Dijon mustard 
  • 2 tsp white wine vinegar 
  • 125ml rice bran or grape seed oil 
  • 125ml olive oil 
  • 1/2 cup finely chopped mint leaves 
  • 45g finely chopped sweet or sour gherkins 

Instructions

  1. Preheat oven to 180C. Thinly slice 2 lemons. Season fish cavity with salt and pepper, then fill with lemon slices, lemongrass and basil. Cut a sheet of foil slightly longer than the length of the fish and place on an oven tray. Place fish in the centre of foil, then fold up edges of foil and pour over wine. Cover fish with a second sheet of foil and seal the edges together. Bake fish for 35 minutes or until just cooked. Cool slightly.
  2. While fish is still warm, carefully open parcel and, starting from the head end, carefully peel skin, remove the fins and discard. Cool completely.
  3. Meanwhile, to make the mint mayonnaise, process egg yolks, mustard and vinegar in a food processor until well combined. With the motor running, gradually add the combined oils, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in mint, gherkins and 1/2 teaspoon salt, and season with pepper. Makes 1 1/4 cups.
  4. Place trout on a platter. Squeeze over juice from the remaining lemon and scatter with eschalots, chilli and coriander leaves. Serve immediately with mint mayonnaise.