Ocean Trout with Jalapeño Cream

Cook Time 30 minutes

Servings 4


Extra virgin olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1-3 tbsp jarred jalapeños, chopped (depending on how hot you want the sauce)
1 tbsp pickling liquid from the jalapeños jar
1 medium green capsicum, seeded, deveined and finely chopped
½ cup white wine
300ml cooking cream
Small handful of baby spinach
4 x 150g ocean trout fillet, lightly coated in olive oil and a pinch of salt


Heat a large pan over medium heat and the trout, skin-side down. Cook for about 5 minutes or until the flesh starts to turn opaque and then flip to cook on the other side for about 3 minutes. Set aside.

Heat olive oil in a medium sized saucepan. Add the onion, garlic, jalapenos and green capsicum and sweat off for 3 minutes.

Add the white wine and season to taste. Reduce on a simmering heat for another 5 minutes. Now add the cream and cook for 3 minutes.

Cool slightly and then place in a food processor with spinach (for colour) and blend until smooth. Pass through a fine sieve.

Serve with pan-fried ocean trout.


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