Grilled Tasmanian striped trumpeter recipe

Liliana Engelhardt
Head to The Royal Yacht Club of Tasmania, Hobart, for lunch or dinner in a club setting with marina views.

This recipe is courtesy of The Royal Yacht Club of Tasmania, where Club Marine Magazine’s Culinary Cruising team enjoyed lunch on the venerable club’s deck with expansive marina views, followed by dinner in the bistro’s sprawling dining room.

You’ll find the RYCT just a short way out of Hobart – it’s an easy sail south around Battery Point and into Sandy Bay, or a short drive from the heart of the city. Call ahead on (03) 6223 4599 to book a casual berth and a table.

Serves 1

  • 250g skinless fresh striped trumpeter, or other white fish
  • 4 duck-fat roasted baby potatoes

Note: for each 1kg of potatoes, you’ll need 100g duck fat

Orange and fennel salad

  • ¼ orange, large dice (flesh only)
  • ¼ fennel, shaved
  • 1 cup wild rocket
  • 1 tsp lemon juice

Lemon parsley sauce

  • 1 cup heavy (thickened) cream
  • 1 tsp roast garlic
  • Zest of ½ lemon
  • 2 tbsp lemon juice
  • 2 tbsp chopped parsley
  • 1 tbsp butter
  • Salt and pepper

Duck-fat roast potatoes: preheat the oven to 200°C. Place baby potatoes in a large saucepan of cold salted water. Bring to the boil over high heat, cook until just done – around 10 minutes. Drain well.

As soon as the potatoes are cooked, heat the duck fat in a large roasting pan in the preheated oven until very hot – 4 to 5 minutes. Carefully add the cooked potatoes in a single layer, turn so they’re coated in hot fat. Season generously, roast in the oven until golden and crisp – 20 to 30 minutes.

Salad: combine the orange and fennel salad ingredients in a bowl, season to taste.

Lemon parsley sauce: combine the lemon and parsley sauce ingredients in a saucepan on low heat until hot, season lightly.

Season the fish and grill or fry until golden and just done, turning once.

Recipe courtesy of The Royal Yacht Club of Tasmania, for the Culinary Cruising feature in Vol 37.6 December-January 2022 Club Marine Magazine.


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