Cured petuna ocean trout with coleslaw and lemon jelly

Cured petuna ocean trout with coleslaw and lemon jelly

By
From
Marque
Serves
10
Photographer
Stuart Scott

Sustainability is one of the most pressing issues for wild fish stocks, and farming fish has become important to ensure the supply of good-quality fish. We are very lucky in Australia to have farmed ocean trout that is better than the wild version. Petuna ocean trout is raised in the pristine waters of Macquarie Harbour in Tasmania’s southwest and it is justly famous for its sweet flavour and unctuous texture.

Ingredients

Method

  1. Mix 200 grams fine sea salt with 200 grams caster sugar in a bowl. Hold a fine Microplane grater over the bowl and grate the zest of 2 Meyer lemons into the bowl – by grating the lemons over the bowl, the essential oils will be trapped.
  2. Skin a 1 kilogram side of ocean trout and remove the lateral pin bones with tweezers. Trim away the fatty belly and trim the head and tail.
  3. Spread half of the salt mix on a gastronorm tray and lay the trout on top. Cover the trout with the remaining curing mixture. Wrap with plastic wrap and refrigerate for 1 hour.
  4. Remove the trout from the curing mixture, which will have partially dissolved into brine. Briefly rinse the trout then pat dry. Seal in a sous-vide bag and compress with moderate pressure. Cook in a water bath at 39ºC for 20 minutes. Chill quickly in a blast chiller or an ice bath, then refrigerate until required.
  5. Soak 50 grams leaf gelatine in iced water for 15 minutes until very soft and pliable.
  6. Pick the soft fronds from a small bunch of dill and discard the stalks. Finely chop the dill.
  7. Bring 180 millilitres dry vermouth and 120 millilitres water to the boil in a saucepan. Leave to cool a little then add the juice and grated zest of 2 lemons. Squeeze the excess water from the gelatine and add to the warm lemon liquor. Stir until translucent. Cool to room temperature and add the chopped dill. Mix thoroughly then pour into two 15 × 20 centimetre non-stick baking trays to a depth of 2 millimetres. Place on a level shelf in the refrigerator until set – this should take about 1 hour. Once the jelly has set, cut it into 5 × 12 centimetre rectangles and reserve.
  8. Place 2 eggs in a small saucepan. Cover with cold water and bring to a simmer for 3 minutes. Refresh immediately.
  9. Clarify 200 grams unsalted butter by placing the butter in a small saucepan and bringing to the boil. Skim any white foam that accumulates and discard. Cook the butter until it becomes a hazelnut colour, beurre noisette.
  10. Scoop the eggs into a small heavy mixing bowl with 1 teaspoon fine Dijon mustard, a pinch of Murray River pink salt and a grind of white pepper. Add the clarified butter in a thin steady stream while whisking continuously. A thick emulsion should ensue. Add 2 tablespoons sherry vinegar and check the seasoning. Warm 50 millilitres pouring cream and whisk into the emulsion to achieve a pouring consistency.
  11. The coleslaw is the final part of the garnish and needs to be prepared just prior to serving so that the components do not oxidise. Use a very sharp Japanese mandolin to cut 1 crisp red delicious apple into slices, then julienne and reserve. Repeat with 10 French breakfast radishes. Take 5 inner leaves of a Chinese cabbage and remove the central stem. Cut the cabbage and 10 nasturtium leaves, with stalks removed, into very fine julienne. Mix together with the apple and radish.
  12. To serve, remove the trout from the bag and slice into ten 1.5 centimetre slices. Divide the coleslaw evenly over ten plates. Spoon a little emulsion over each pile of coleslaw. Place a slice of trout on top and then spoon 1 heaped teaspoon unpasteurised ocean trout roe along each slice. Place a piece of jelly on top of each and flash with a cook’s blowtorch to shine.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again