Make the most sensational ever ocean trout recipe
Entertain and celebrate with this mouth-watering modern day Australian Beetroot & Vodka cured ocean trout recipe, ~ Smudge Eats
1 side ocean trout, pin boned, skin on
1 large beetroot, skin on, washed, roughly chopped
250g brown sugar
250g rock salt
1 teaspoon thyme
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 star anise
Fresh sorrel, to garnish
200g caster sugar
200ml white balsamic
Radish, top and tailed, cut in quarters
250ml extra virgin olive oil
50ml strained fresh lemon juice
1 pinches of salt
100g gluten-free bread, crust removed and diced
50ml extra virgin olive oil Sea salt, to taste
1 pinch chopped thyme 2 teaspoons
1 teaspoon fennel seeds and coriander seeds, roasted and ground
5 black peppercorns, roasted and ground
50ml white wine vinegar Salt
Blend chopped beetroot in a robot coupe, add a little vodka if you need to assist in the blending.
Mix this beetroot slurry with the rest of the ingredients to form the curing mixture. Rub all over the ocean trout and leave skin side down for 3 hours, then turn the fillets over and leave skin side up overnight in refrigerator for 48 hours. Wash off curing mix pat dry and store on clean chux cloth. Remove skin and slice as required.
Heat sugar and vinegar just enough to dissolve sugar (do not reduce). Let the liquid cool down to room temperature. Pour over radish and leave overnight.
Place the olive oil, lemon juice and salt into a large plastic bottle. Shake well to emulsify before dividing into smaller bottles for service.
Coat the diced bread evenly with the olive oil, salt and thyme, bake in oven at 160°C for approximately 15 minutes or until golden brown. Leave the croutons on the tray and let them totally cool down for at least 30 minutes. This will ensure all the moisture is out and you will get an even size crumb. Blitz the cooled croutons in robot coupe with the spices and salt. Taste and check if flavour is balanced, add a little more sumac or salt if needed.
Put milk and bouquet garni in a medium pot and heat milk to just before boiling point. Take off heat and add vinegar, let stand for 30 minutes. Pour into an oil filter and refrigerate with a container underneath to catch the whey for at least 2 hours. Take the curds out of oil filter and put in bowl, discard bouquet garni, add a little of the whey and salt to taste until you have the desired consistency.
Place five to seven slices of trout on a plate. Place three quarters of radish on trout, two teaspoons of ricotta around trout and one teaspoon of crumb mixture around trout. Garnish with fresh wood sorrel and lemon vinaigrette.
Trout recipe details:
For the original beetroot & vodka trout recipe or for other spectacular recipes from around the globe visit here.
Smudge publishing produces a range of culinary travel books in both coffee-table and pocket size, detailing the very best in restaurants, bars and cafes around Australasia. Their backlist includes 24 titles, including three international award-winning books: Flavours of Melbourne, Flavours of South Australia and The Specialty Coffee Book NSW.
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Tracy Burrows152 Posts
<p>If there is one thing that I have learnt, it is the more I see, the more there is to see!<br /> My name is Tracy Burrows and I am the managing editor of Out There Global, a community driven travel platform for both cost effective and luxury travel ideas around the world. From Jan 2014 – Dec 2016 I managed the LatestSightings.com blog (a United Nations World Summit Award Winner: Culture & Tourism 2016 & National Geographic partner). I was also consulting editor at MOZambique Magazine, and contributor at Sawubona. Prior to my career I obtained a tourism marketing degree, and graduated from a 2 year ‘Hospitality Management in Development Program’ in California. Following this I acquired a journalism diploma and since it’s been all about travel and writing! And my nourishment from all those who have impacted me: family; friends; and strangers alike. Thank you for joining our journey!I</p>