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.
- 1 Petuna Ocean Trout fillet
- 100 g salt
- 100 g sugar
- citrus zest
- 1 tub mascarpone
- 60 ml grappe
- ½ lemon, juiced
- salt and pepper
- 5 fennels
- 200 ml water, boiled
- 200 ml white wine vinegar
- 100 g sugar
- baby beetroot
- Petuna Ocean Trout roe
- walnut oil
- roasted walnuts
- beetroot cress
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.
Curing time 3 hours
To make the trout, mix salt and sugar together with zest, coat trout with mixture then wrap trout between two pieces of baking paper and cure for 3 hours.
Rinse fillet and pat dry. Slice fillet very thinly and lay paper and smooth out. Cut into desired size.
To make the grappe mascarpone, fold all ingredients together.
To make the pickled fennel, slice fennel thinly with a mandolin. Mix water, vinegar and sugar and pour over fennel.
To make the beetroot chips, slice baby beetroot thinly with stem on and place in an oven at a low temperature to dry out.
To plate, 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.