This Christmas centrepiece comes together in no time at all.William MeppemThis seafood centrepiece is perfect for effortless entertaining.
INGREDIENTS
- 1 side of ocean trout (about 1.1kg;ask your fishmonger to pinbone it for you)
- 3 cups mixed colourful cherry tomatoes,halved
- salt and pepper,to season
- ¼ cup extra virgin olive oil
- 2 tsp harissa
- juice of half a lemon plus lemon wedges,to serve
- ½ tsp honey
- 1 red onion,thinly sliced (I used a mandoline) and soaked in iced water
- handful of parsley leaves
- handful of basil leaves
- handful of dill sprigs
- small bunch of chives,cut into 5cm lengths
- 1 cup creme fraiche
- ¼ cup Japanese mayonnaise
METHOD
- Preheat your oven to 180C fan-forced (200C conventional).
- Place the ocean trout skin-down on a piece of brown baking paper and scatter the tomatoes around. Drizzle with a little olive oil and season with salt and pepper. Roast for about 15 minutes until the tomatoes are softened and the ocean trout is just cooked.
- Transfer the tomatoes and any juices to a bowl.
- Pick up the fish by the paper and transfer to a serving plate.
- Combine the harissa,lemon juice and honey with the tomatoes and season with a little salt. Spoon over the fish.
- Mix together the creme fraiche and mayonnaise.
- In another bowl,toss the red onion with the herbs and a bit of oil and lemon juice,and season with salt and pepper. Scatter the herb salad over the fish and tomatoes,and serve with the creme fraiche-mayonnaise and extra lemon wedges on the side.
Serves 6-8
This recipe features inGood Food Christmas,screening on Channel 9 at 5.30pm on Saturday,December 4,orcatch up on 9Now.