Coral Trout with Roasted Prawn Crust and Fennel Salad

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About

This fish featured on a menu I prepared for a Veuve Cliquot champagne lunch in Sydney in 2005. The low cooking temperature allows the protein in the fish to set while retaining its inherent moisture, leaving the flesh quite translucent and jewel-like – a method that lends itself perfectly to tropical fish. Other warm-water reef fish, such as red emperor, gold band or scarlet snapper, or the rosy flesh of cool-water fish like Arctic char or ocean trout can be used in place of the coral trout