Broccolini® in Three Tastes of Victoria

Prep Time
Cook Time
  • 2 Broccolini®, blanched and refreshed
  • 1tsp lemon juice
  • 1 orange, segmented
  • 1 lime, segmented
  • 1/2 cup mashed potato
  • 800 grams rainbow trout, filleted and boned
  • 16 blue mussels
  • 100 ml whole egg mayonnaise
  • 1 tsp balsamic reduction
  • 3 pitted green olives, sliced
  • 12 black olives, seeded
  • 1/2 cup pearl barley
  • 2 tbsp milk
  • 1 egg, beaten
  • 1 tsp Salt and pepper, to taste
  1. Using a sharp knife, slice 4 paper thin slices from a trout fillet. Individually wrap around 4 whole stalks Broccolini® and season well. Refrigerate.
  2. Combine mayonnaise and balsamic reduction. Refrigerate.
  3. Place pearl barley in a saucepan with salted water and bring to the boil. Cook for 15 minutes until tender. Drain.
  4. Slice remaining Broccolini® stems (not florets) and add to barley. Add black olives and lemon juice and mix well. Set aside.
  5. Cut 1 trout fillet into 4 equal pieces. Season well and refrigerate.
  6. Steam 8 mussels for 2 minutes until open. Cool, remove from shells and dice finely.
  7. Place mashed potato in a bowl and add milk, diced mussels, egg, remaining trout (finely diced), half of the remaining Broccolini® florets (finely chopped), and mix well. Shape into 4 cakes.
  8. Place potato cakes on a baking sheet and bake at 180°C for 8 minutes until cooked through. Add trout-wrapped Broccolini®, seasoned pieces of trout and remaining 8 mussels to the tray for the final 2 minutes.
  9. To plate, place trout-wrapped Broccolini on plates with green olives and balsamic mayonnaise.
  10. Place 4 x 12cm cookie cutters on four plates and divide barley mix between them. Push down firmly with the back of a spoon. Remove cutter and place baked trout on top of barley. Top with citrus segments and Broccolini tips.
  11. Place the remaining uncut Broccolini florets on plates, top with potato cakes and garnish with mussels in shell.