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

Gabby’s Pantry Pasta Soup

Gabby’s Pantry Pasta Soup

Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander  powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...

Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls

Watch the full recipe belowThis recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch...

Vegemite and Cheese Scrolls

Vegemite and Cheese Scrolls

Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...

Laura’s Mum’s Meatball Pasta

Laura’s Mum’s Meatball Pasta

Ingredients: Chicken Thigh mince 1 egg Bread soaked in milk Grated parmesan  Chopped parsely Spaghetti Breadcrumbs Salt & Pepper  Sauce Celery Carrot Onion Olive oil Bay lead 2 tins of whole or chopped tomatoes Method: In a mixing bowl add in your chicken thigh...

Crispy Chilli Oil

Crispy Chilli Oil

Ingredients: 1 cup vegetable oil 1 cinnamon stick 3 star anise 2 tbs schizuan peppercorns  2 bay leaves  1/4 cup crushed red chilli/pepper flakes Method: In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20...

Mango Ceviche

Mango Ceviche

Ingredients: 500g of kingfish or snapper fillets, skin off Juice from 6 limes 1 ripped mango 1 medium Lebanese cucumber 1/4 red onion Juice from 1 orange  1 jalapeño chilli 1 small yellow capsicum 10 mint leaves Salt and pepper to taste 200g corn tortillas chips...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!