Trout salad with ravigote sauce

title="Trout salad with ravigote sauce"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Trout-salad-with-ravigote-sauce.jpg" srcset="https://img.taste.com.au/yfKcwJhd/w720-h480-cfill-q80/taste/2016/11/trout-salad-with-ravigote-sauce-80723-1.jpeg 720w, https://img.taste.com.au/n34FEwMF/w643-h428-cfill-q90/taste/2016/11/trout-salad-with-ravigote-sauce-80723-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Trout salad with ravigote sauce"
/>

• 0:30 Prep


• 0:20 Cook


• 
  6 Servings


• Advanced

A highly seasoned French sauce, ravigote can be served hot or cold, as it is here.

Featured in
Gourmet Recipes, Main recipes

Ingredients

• 3 x 500g whole rainbow trout, cleaned


• 2 lemons, each cut into 6 slices


• 12 sprigs thyme


• 12 sprigs dill, plus 1/4 cup extra small sprigs


• 125ml (1/2 cup) dry white wine


• 1 bunch asparagus, trimmed, halved, cooked


• 2 granny smith apples, cut into julienne (matchsticks)


• 2 Lebanese cucumbers, cut into julienne (matchsticks)


• 2 avocados, halved, flesh scooped


• 30g pistachios, roughly chopped


• 2 tablespoons lemon juice

Ravigote sauce

• 300g (1 cup) whole-egg mayonnaise


• 2 teaspoons Dijon mustard


• 1 lemon, juiced


• 1 eschalot, finely chopped


• 1 tablespoon capers, roughly chopped


• 2 tablespoons flat-leaf parsley, finely chopped


• 2 tablespoons chervil, finely chopped


• 2 tablespoons chives, finely chopped

Method

• 
  
  
  Step 1
  
  
  
  
  To roast fish for salad, preheat oven to 200C. Rinse skin and cavities of trouts, then pat dry with paper towel. Fill each cavity with 4 lemon slices and 4 sprigs each of thyme and dill, then season with salt and pepper. Place in a small, greased ovenproof dish, drizzle with wine, then cover dish tightly with foil. Roast for 20 minutes or until almost cooked. Rest, covered, for 5 minutes.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, to make ravigote sauce, combine all ingredients in a bowl.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  To make salad, combine remaining ingredients and extra dill in a bowl.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  While the fish is still hot, carefully peel the skin from one side, then pull the flesh from the bones in large pieces. Turn the fish over and repeat on the other side. Repeat with remaining fish.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Scatter a thin layer of salad, then a little fish, over a platter. Repeat scattering and layering, in batches, with remaining ingredients.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Serve salad with ravigote sauce.
  
  
  

• Low carb


• Lower gi

Nutrition

• 2918 kj

  Energy




• 50g

  Fat Total




• 10g

  Saturated Fat




• 6g

  Fibre




• 37g

  Protein




• 115mg

  Cholesterol




• 531.61mg

  Sodium




• 16g

  Carbs (sugar)




• 19g

  Carbs (total)

All nutrition values are per serve

• Author: Sophia Young


• Image credit: Brett Stevens


• Publication: MasterChef

Source: taste.com.au