Coral Trout With Saffron And Sherry-Roasted Onions

Coral Trout With Saffron And Sherry-Roasted Onions

Ingredients

2 tbsp extra-virgin olive oil

6 Onions, thickly sliced (800gm)

250 ml (1 cup) Sherry

1 Whole coral trout (1.5kg), cleaned

100 g Unsalted butter, chopped

4 Garlic cloves, thinly sliced

¼ tsp Saffron threads

500 ml (2 cups) fish stock

1 tbsp Caster sugar

1 Small bay leaf

2 tbsp Sherry vinegar

2 tbsp Finely chopped chives

Baby nasturtium leaves, to serve

Directions

Step 1.

Preheat oven to 240˚C. Heat oil in a large non-stick frying pan over high heat. In two batches, add onions and cook until golden on each side (2 minutes). Place in a large roasting tray. Repeat with remaining onions. Drizzle onions with 60ml Sherry; season to taste.

Step 2.

Using a small sharp knife, score skin of trout ½cm deep in a diamond pattern. Brush with oil; season to taste. Place fish on top of onions and roast until flesh is just tender next to the bone and skin is golden and crisp (35-40 minutes). Set aside to rest for 5 minutes.

Step 3.

Meanwhile, to make saffron butter sauce, melt butter in a small saucepan over high heat, until foamy (2 minutes). Add garlic, saffron, fish stock, remaining Sherry, sugar and bay leaf and bring to a simmer. Reduce heat to medium and cook until reduced by half (3-4 minutes). Add vinegar, season to taste and remove from heat.

Step 4.

To serve, spoon onions onto a serving platter. Top with fish and spoon over sauce. Serve topped with chives and nasturtium leaves. Enjoy! With thanks to: www.gourmettraveller.com.au