I love using the same ingredient in more than one way in a dish, as well as with a contrast of textures. Good with fresh or frozen peas, it is easy enough for everyday or smart enough for a dinner party.
- 2 fillets ocean trout, about 180 g each, skin on
- 1 tbsp plain flour
- salt and black pepper
- 30 g butter
- 1 tsp extra virgin olive oil
- 1 tbsp salmon roe
- 1 tsp furikake (or togarashi or toasted sesame seeds) (see Notes)
Spiced pea soup
- 375 ml (1½ cups) chicken stock or water
- 150 g (1⅓ cups) podded fresh peas or frozen peas
- 1½ tsp yuzu juice (or lemon juice)
- ¾ tsp grated ginger
- wasabi paste, wasabi powder or grated fresh wasabi, to taste (see Notes)
Raw pea salsa
- 2 tbsp extra virgin olive oil
- 40 g prosciutto (or pancetta or streaky bacon), finely chopped
- 1 tsp capers, drained and rinsed
- 1½ tsp yuzu juice (or 1½ tsp lemon juice and 2 tsp zest)
- 1 long red chilli (optional), halved, deseeded, finely chopped
- ½ tsp clear honey
- 175 g podded fresh peas or frozen peas, coarsely chopped
- 1½ tbsp roughly chopped mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the soup, place the stock in a saucepan and bring to the boil. Add the peas and cook for 2 minutes if using fresh and 4 minutes if using frozen. Drain and transfer to a blender. Add the yuzu juice, ginger, wasabi, salt and pepper. Blitz until creamy and light. Taste and adjust the seasoning or add more hot water if necessary.
- For the raw pea salsa, heat the olive oil in a frying pan over medium heat. Add the prosciutto and stir until golden and crisp. Drain on paper towel, then place in a bowl. Add all the remaining salsa ingredients, season to taste and set aside.
- Scrape the skin side of the fish with a knife to remove the excess moisture. Place the flour on a plate and season to taste. Dip the skin side only of the trout in the flour. Heat the butter and olive oil in a large frying pan over medium-high heat until foaming. Add the fish, skin-side down and press with a spatula to keep flat. Cook for about 2 minutes or until the skin is golden and crisp. Turn and cook for another 1 -2 minutes or until cooked to your liking.
- To serve, place the trout, skin side up in shallow serving bowls. bowl. Pour the broth around it. Spoon over the salsa, add a heaped teaspoon of salmon roe, sprinkle with furikake and serve immediately.
• Furikake is a broad term used for any dry Japanese spices for sprinkling over cooked rice. Usually it includes sesame seeds, wasabi, seaweed flakes, bonito flakes, and more.
• The wasabi in green tubes is really dyed horseradish. It is stronger than authentic wasabi paste or fresh wasabi so add to taste. Yuzu is a tangy citrus juice. All available in Japanese stores.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.