Twice cured ocean trout with horseradish dressing

Version 2


This festive favourite is always a hit. My recipe was inspired by this one by Jamie Oliver. I prefer ocean trout as flavour is more subtle than salmon, allowing the nuances of both cures to shine through. Allow up to 3 days to complete the process, and if you have more time, then keep curing for 2 days per cure. Enjoy.

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    Twice cured ocean trout with horseradish dressing


    • Author: Samantha Gowing

    Ingredients

    Units Scale

    Cure 1
    1.5 kg ocean trout fillet, skin off, pin boned
    2 beets, peeled, cut into 4 pieces

    1 orange, zest only

    2 lemons, zest only

    6 tablespoons salt

    2 tablespoons coconut sugar

    50 ml sake

    Cure 2
    1 bunch dill

    1 bunch coriander

    1 tablespoon juniper berries, crushed

    2 tablespoons coconut sugar

    2 tablespoons pink peppercorns

    50 ml sake

    To serve

    a few handfuls watercress, well washed and dried

    1 punnet micro herbs, snipped

    4 lime cheeks

    For the horseradish dressing

    6 egg yolks

    1 lemon, juice only

    1 tablespoon white balsamic vinegar

    1 cup macadamia oil

    1 clove garlic

    1 tablespoon horseradish

    1 teaspoon Dijon mustard

    Pinch salt


    Instructions

    Cure 1

    1. Place fish in a large oval dish.
    2. In a food processor place beets, zest, sugar and salt.
    3. Blitz into a smooth paste.
    4. Spoon sake over fish, then paste the cure over the fish using a spatula.
    5. Cover entirely with the paste cover with cling wrap and chill 24 hours.

    Cure 2 

    1. Blitz the ingredients for the second cure in a food processor.
    2. Spoon sake over fish, then paste the cure over the fish using a spatula.
    3. Cover entirely with the paste, cover with cling wrap and chill for at least 24 hours.

    To serve

    1. Make a salad of watercress and micro herbs.
    2. Finely slice trout and arrange on a platter.
    3. Add lime and serve with horseradish dressing.

    For the dressing

    1. Place egg yolks, lemon juice, vinegar, salt and garlic in a food processor.
    2. Pulse until well combined.
    3. Gently add the macadamia oil in a slow steady stream so as to thicken slightly.
    4. You will have a thick but pourable mayonnaise style dressing.
    5. Add horseradish and mustard and pulse again to combine. Check seasoning.
    6. Transfer to a glass jar and refrigerate until required for up to 3 days.

     

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