Tasmanian Ocean Trout Salad
with Lemon Myrtle & Herb Dressing
Chef Wyndham House
Ingredients:
1 whole Fresh Ocean Trout, cleaned and trimmed
½ cup extra virgin olive oil
Sea salt & fresh black pepper to taste
½ oz. of Lemon Myrtle
2 oz. mix of fresh herbs: basil, thyme and parsley
1 egg yolk
4 ½ cups vegetable oil
3 cloves garlic, blanched
2 fresh lemons
1 jar preserved lemon
3 ½ oz. mesclun leaves
¼ c. mild pale honey
Preheat oven to 225 degrees. Prepare whole trout with seasoning rubbed into fish inside and out. Layer sliced fresh lemon inside fish cavity & bake until translucent and falling away from bone. Time depends on size of fish. (Approx. 15 minutes for a small fish) Allow fish to rest
Meanwhile, make herb dressing by placing herbs in blender with fresh lemon juice of one lemon, garlic, egg yolk, preserved lemon, honey and seasoning to taste. Blend to past and slowly add oil at high speed to desired consistency. Add warm water by the teaspoon while blending to correct consistency as required.
Buerre Bosc Pear & soft cherve
Chef Wyndham House
Ingredients:
2 fresh ‘Beurre Bosc’ pears peeled, cored and quartered trying to leave the stem in tact so you have a part of the stem on each piece.
3.5 oz. sugar
¼ cup white wine
2 Tbsp balsamic vinegar
3.5 oz. soft goat’s cherve
Lemon myrtle
1 egg white
Directions:
Place par quarters and sugar into dry pan with lid on medium heat, check regularly and stir to prevent any burning. Once caramelized, deglaze with white wine & balsamic and add lemon myrtle. Simmer until soft and sticky, serve with mounds of cherve softened with egg white and a little sugar. |
