Prep time: 1 hour and 30 minutes
Cook time: 50 minutes
Serves 6-8.
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Ingredients
2 leeks, trimmed, cut into 3cm lengths
2 bunches asparagus, trimmed
2 tbs olive oil
Lemon slices, to serve
Dill leaves, to garnish
Trout
180g butter, at room temperature
120g macadamias, roasted, chopped
50g panko breadcrumbs
Finely grated zest and juice of 1 lemon
1 1/2 cups firmly packed flat-leaf parsley leaves, chopped
1.2kg side ocean trout, pin-boned
Macadamia pesto
100g macadamias, roasted
1 cup loosely packed dill fronds
1 cup firmly packed flat-leaf parsley leaves
1 cup firmly packed coriander leaves
60ml extra virgin olive oil
Finely grated zest and juice of 1 lemon
Creamy potatoes
300ml thickened cream
300ml milk
4 garlic cloves, crushed
4 large potatoes, cut into 3mm slices
200g gruyere cheese, grated
Honey glazed carrots
80g butter, melted
3 tbs honey
1 tbs light brown sugar
1 1/2 tsps kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp black pepper
1 bunch heirloom carrots, peeled and trimmed
Method
1. Preheat oven to 180C.
2. To prepare potatoes, place cream, milk and garlic into a large saucepan over medium heat. Bring to a simmer. Add potatoes and cook for 3-5 minutes or until almost tender, stirring to stop potatoes from sinking to base of pan. Using a slotted spoon, transfer potatoes to a wide shallow ovenproof dish (approx. 5cm deep) in an even layer. Pour over cream mixture. Sprinkle with cheese.
3. Bake for 30-40 minutes or until top is golden brown. Stand 10 minutes before serving.
4. Grease a large baking tray and line with baking paper.
5. To prepare trout, place butter in a food processor and process until smooth and creamy. Add macadamias, breadcrumbs, lemon zest and juice and parsley. Season. Pulse to form a coarse mixture.
6. Place fish, flesh-side up, on prepared tray and spread evenly with macadamia mixture. Roast for 15-20 minutes for medium or until cooked to your liking.
7. To make pesto, process all ingredients until finely chopped. Season.
8. To prepare carrots, combine butter, honey, sugar and spices in a jug. Arrange carrots in an oven dish. Drizzle over honey mixture. Roast for 30 minutes or until tender and caramelised.
9. Heat a chargrill over medium-high heat.
10. Drizzle asparagus and leeks with olive oil. Season. Chargrill for 5 minutes or until tender, turning occasionally.
11. Serve salmon, leeks and creamy potatoes with carrots, asparagus and pesto. Serve with lemon slices. Garnish with dill.