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Petunia ocean trout carpaccio with grappe mascarpone recipe
- Cuisine: Modern Australian
This is such a great fish, so full of flavour it virtually needs nothing done to it. I added minimal ingredients that compliment the taste and texture of the fish while still trying to keep it Italian, hence the grappa and mascarpone.
Ingredients
Trout1 Petuna Ocean Trout fillet
100g salt
100g sugar
citrus zest
herbs
Grappe mascarpone
1 tub Mascarpone
60mls grappe
juice of half a lemon
salt and pepper
Pickled fennel
5 fennel
200mls water together and bring to the boil
200mls white wine vinegar
100g sugar
Beetroot chips
Baby beetroot
Garnish
Petuna ocean trout roe
Walnut oil
Roasted walnuts
Beetroot cress
Preparation
TroutMix salt and sugar together with zest, coat trout with mixture then wrap trout between two pieces of baking paper and cure for 3hrs.
Rinse fillet and pat dry.
Slice fillet very thinly and lay paper and smooth out. Cut into desired size.
Grappe mascarpone
Fold all ingredients together.
Pickled fennel
Slice fennel thinly with a mandolin. Mix water, vinegar and sugar and pour over fennel.
Beetroot chips
Slice baby beetroot thinly with stem on and place in an oven at a low temperature to dry out.
Plating
Place trout on a square plate Brush with walnut oil. Place three quennels of mascarpone around. Top with beetroot chips around. Scatter on some fennel, roe and beetroot cress.
Recipe provided by Alessandro Pavoni of Ormeggio Restaurant
If you enjoyed this Petunia ocean trout carpaccio with grappe mascarpone recipe then browse more Italian recipes, Modern Australian recipes, seafood recipes, healthy recipes and our most popular hainanese chicken rice recipe.
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