Vodka Cured Ocean Trout

Ben O'Donoghue

Ingredients:

Serves 4

  • 500gm of thick ocean trout fillet (all the same thickness)
  • 1 cup of soft brown sugar
  • 1 cup of salt flakes (Murray river or similar)
  • 50mls of vodka
  • 1 vanilla pod
  • 100gm golden shallots finely diced
  • ½ lemon (segments removed and cut into dices)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon of dill diced
  • 4 small butter lettuce cups
  • 4 teaspoons of creme fraiche
  • Freshly cracked black pepper

Method:

  1. Split the vanilla pod and scrap out the seeds then mix the seeds into the vodka. Place the trout and the vanilla vodka into a small dish and allow to marinate for 1 hour.
  2. Chop up the leftover vanilla pod and mix with the salt and sugar.
  3. Cover the top and bottom of the trout with the vanilla sugar and salt mix and wrap with cling film and place in the fridge for 24 hours.
  4. Combine the finely diced shallots with the small-diced lemon pieces, olive oil and the chopped dill (keep four nice sprigs for garnish).
  5. Remove the trout from the salt and sugar and wash under cold water to remove any excess. Pat dry. Remove the skin and then dice the trout into even 1 cm cubes
  6. Place each lettuce cup into a small bowl or plate, divide the cubed trout between each cup, dress evenly with the shallot and lemon dressing.
  7. Top each with a teaspoon of creme fraiche and a sprig of dill and a twist of freshly cracked pepper.

Our friends at Wine Selectors suggest pairing this dish with a Chartley Estate Pinot Noir 2017, or Josef Chromy Tasmanian Cuvée NV

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email