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SHO at the Setai in New York City serves some the World's Best Spa Cuisine like this healthy fish dish with a tangy vinaigrette.
For the wasabi mayonnaise:
- 1 jar mayonnaise
- 1 teaspoon wasabi paste
For the fish:
- 240 grams ocean trout, diced
- 20 milliliters wasabi mayonnaise (see above)
- Fresh lemon juice, salt, and freshly ground pepper to taste
- 8 teaspoons chopped chives
- 30 milliliters citrus vinaigrette, preferably using Kalamansi
- 8 teaspoons ocean trout roe, for garnish
For the wasabi mayonnaise:
Mix together mayonnaise and wasabi paste.*
For the fish:
Combine ocean trout with wasabi mayonnaise mixture. Adjust mixture with fresh lemon juice and salt and pepper to taste. Add the chives and combine. Pour vinaigrette into the bottom of a shallow serving bowl.
Divide the fish mixture in 4 equal parts and arrange each into a round disc and place in bowl. Garnish the top of each trout with 2 teaspoons of roe.
*Note: If using wasabi powder, mix with water to make a paste and whisk into prepared mayonnaise. Adjust with lemon juice and salt and pepper.
Beetroot & White Wine-cured Ocean Trout Tartare
Hello Everyone! Finally I am (sort of) back on track with things on here and I apologise for falling behind. Things have been starting to build up at work and my quieter days are starting to become a little hectic, but still not full on crazy at least. That’s bound to happen somewhere in October and I am so not looking forward to late nights in the office and puffing up the eye bags then.
So! As always when I say this (but never happens), I’m going to keep tonight’s post short because it’s late and I need sleep. The theme for the month of July on Amcarmen’s Kitchen is BEETROOT! If you remember from my post earlier this year in January, beetroot is one of the 20 foods I listed out that can help lower your blood pressure. People with High Blood Pressure saw significant improvements from drinking beetroot juice. The nitrates found in the juice brought down one’s high blood pressure within just 24 hours. If you’re not too keen on drinking beetroot juice, you can easily roast or steam the whole root and add it to a green-packed salad, stir-fry, or stews.
If I’m being honest, I never really took a liking to the taste of beetroot. For me it always had this aftertaste of eating soil – probably because of it’s earthy flavour to begin with. Anyway, even if I’m not too fond of it, who know, maybe by the end of the month beetroot might be my new favourite vegetable. Tonight’s recipe is a classic with a modern twist to it:
For the beetroot & white wine cure
PREP TIME 20 MINS* | COOKING TIME — | SERVES 2-3
*Please allow 24-36 hours for the curing of the ocean trout before proceeding with the tartare recipe.
Ocean trout tartare with chips
Place ocean trout in a non-reactive bowl. Add mustard, lemon juice, capers, shallots, chives and olive oil. Season generously with sea salt and freshly ground white pepper. Combine well and refrigerate.
Drain potatoes and pat dry with absorbent paper. Heat oil in a deep-fryer or large, deep saucepan to 150°C. Add half the potatoes and cook for 6 minutes, or until cooked through. Drain on absorbent paper. Repeat with remaining potatoes, then set aside. Increase oil heat to 180°C. Return potatoes to oil and deep-fry for 3-5 minutes or until golden and crisp, drain and season with sea salt.
Place tartare into four 1 cup-capacity moulds, then unmould onto plates. Crack quail eggs in half, leaving egg in one half, and place on top of each tartare. Serve with chips and cornichons.
- Place sweet potatoes on an oven tray and brush them with a little olive oil.
- Roast the sweet potatoes in a medium-hot oven at 200°C for about 30 minutes or until just browned and tender.
- Add chicken stock to a large saucepan and bring to the boil.
- Add peas and cook uncovered over medium heat, for about 10 minutes or until they are tender.
- Mash the peas with a potato masher in the pan until they are coarsely crushed and season with salt and pepper to taste.
- Brush the skinned side of the ocean trout with olive oil and sprinkle some salt on both sides of the trout.
- Add the trout to a frying pan over high heat and cook each side for about 5 minutes or until slightly pink in the middle.
- Meanwhile, place the spinach in a large saucepan and add a 1-2 tablespoon of water.
- Cook the spinach in a saucepan over medium heat until it has just wilted.
- Drain and rinse the spinach under cold water and squeeze out the water.
- Return the spinach to the saucepan, season with salt and pepper to taste and toss over high heat with some olive oil.
- Spoon wilted spinach in equal portions on the 4 plates.
- Top with the mushy peas and add the ocean trout on top.
- Add the roasted sweet potatoes on the side and serve warm.
A great summer dish, but equally it works well in winter. Ensure to get wild ocean trout, as that type of trout is more flavoursome.
Preparation: 10 Minutes
Cooking: 20 Minutes
We love a one pan bake, and this recipe does not disappoint. Don’t forget to serve with crusty bread as you will not want to let the garlic butter sauce go to waste.
The garlic and lemon of the sauce perfectly cuts through the fatty and delicious ocean trout cutlet.
Notes about this recipe
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500 grams sashimi grade ocean trout fillet, bones removed
1 tablespoon finely chopped chives
1 tablespoon extra virgin olive oil
Sea salt and freshly ground white pepper
2 red eschalots, thinly sliced
60m yuzu or grapefruit juice
1 tablespoon finely grated ginger
Finely grated zest and juice of 1 orange and 1 lime
1 tablespoon sheep yoghurt
1 teaspoon black sesame seeds
Crostini or cos lettuce leaves
1. Cured Fjord Trout with coriander, celery, lime and apple salad
Curing fish might sound a bit scary to those who haven’t done it before, but it really is incredibly easy – just take a side of Fjord Trout, cover it in salt, sugar and spices, then wrap it up in clingfilm and put it in the fridge overnight. After that, it just needs a quick wash before you slice it thinly and serve with crisp garnishes like celery and apple.
Trout Tartare with Herb Potatoes
Scrub potatoes and cook in salted water until tender, drain, rinse and peel. Rinse and chop herbs, setting aside some sprigs for garnishing. Coarsely chop bread and puree with herbs in a blender. Peel egg, separate yolk and white parts, chop finely.
Cut trout fillets lengthwise into thin strips and then crosswise into small cubes.
Peel shallots and dice finely, mix with vinegar, mustard, oil, salt and pepper. Add fish and mix well.
Heat butter in a pan and toss potatoes until heated through. Add herb mixture and toss until potatoes are coated with herbs, season with salt.
Place metal rings (8 cm ⌀) (approximately 3 inches) onto plates and fill up to 1/4 with tartare. Garnish with herbs and chopped egg and remove rings. Arrange potatoes next to tartare and serve.