Slow Cooked Ocean Trout with Red Brussels Sprout Salad

Cook time 1 hour
Servings 4-6


1 tbsp extra virgin olive oil
1 side of ocean trout (about 850g), skin on and pin boned
200g red Brussels sprouts, shredded
Pinch of salt 
1 tbsp white wine vinegar
1 tbsp caster sugar
1 tsp hot English mustard (or Dijon mustard for a milder flavour)
3 tbsp crème fraiche
½ bunch of dill, finely chopped

Slow Cooked Ocean Trout with Red Brussels Sprout Salad


Preheat oven to 80°C and remove the fish from the fridge 40 minutes before cooking.

For the salad, put the Brussels sprouts in a bowl and massage in a pinch of salt then leave for 20 minutes.

Whisk the vinegar, sugar, mustard and crème fraiche in a bowl until the sugar has dissolved. Drizzle over the Brussels sprouts and add the dill, then toss to coat.

Place the ocean trout skin-side down on a piece of baking paper. Put on a rack in a tray to elevate the fish from the bottom so it cooks evenly. Brush all over with olive oil and season with salt. Roast in the middle of the oven at 80°C for 35-40 minutes. The fish will still have a deep pink colour but should flake away easily.

To serve, scatter salad over the top of fish and serve with crusty bread.