Wine Pairing: Ridge & Estate Chardonnay
Portions: 6
Trout Fillet (for Cured Trout Component)
– 2 trout fillets
– 1 kg sea salt
– 500 g dry kombu
1. Blend the sea salt and kombu together until fine.
2. Cover trout fillets completely in the salt mixture.
3. Cure for 1 hour.
4. Rinse lightly and pat dry.
Trout Tartar
– Zest and juice of 3 limes
– 20 g chopped chives
– 150 g trout, finely chopped
– 70 g capers, chopped
– Salt to taste
1. Combine chopped trout, chives, capers, lime zest and juice.
2. Mix gently.
3. Season with salt to taste.
4. Keep chilled until plating.
Dill Mayo
– 2 egg yolks
– 1 Tbsp Dijon mustard
– 2 Tbsp rice vinegar
– 200 g fresh dill
– 170 g vegetable oil
– Pinch of salt
1. In the Thermomixer, blend egg yolks, mustard, vinegar, dill and salt.
2. Slowly drizzle in vegetable oil until smooth, thick and bright green.
3. Adjust seasoning if needed.
4. Refrigerate.
Fennel & Chive Salad
– 1 large fennel bulb
– 20 g chopped chives
– 30 g lime juice with zest
1. Thinly slice the fennel and rinse well.
2. Place in ice water to crisp.
3. Drain and combine with chopped chives, lime zest and juice.
4. Toss gently before serving.
Herb Oil
– ½ cup fresh parsley
– ½ cup fresh basil
– 1 cup oil
– Pinch of salt
1. Blend herbs with oil and salt until smooth and vibrant green.
2. Strain if a clearer oil is desired.
3. Set aside for plating.
Garnish
– Fresh dill
– Trout caviar
– Melba Toast Gluten Free Amaranth ciabatta