Sous Vide Ocean Trout

Sous Vide Ocean Trout

Created by Shane Keighley, captain of the Australian Culinary Olympic Team and director of Big Chef Little Chef Catering.

Time

1 Hour(s)15 Minutes

Difficulty

Ingredients

For 4 people

  • 200 grams Ocean Trout Fillet
  • 30 grams Table Salt
  • 15 grams Icing Sugar
  • 600 mL Water
  • 15 mL White Soy
  • 10 mL Mandarin Vinegar
  • 100 mL Dashi Stock
  • 0.5 grams Agar
  • 1 Leaf of Gelatine
  • 1 teaspoon(s) Dill
  • 50 mL Dashi Stock
  • 40 mL Yuzu Juice
  • 50 mL Soy Sauce
  • 100 grams Trout Roe
  • 100 grams Scallop
  • 20 mL Cream
  • 100 grams Celery Heart
  • 100 grams Cooked Mooloolabah Crab Meat
  • 1 Heirloom Radish
  • 1 Pot Flowerdale Farm Microgreens
  • 1 Watermelon Radish
  • 1 tablespoon(s) Edamame
  • 1 tablespoon(s) Fried Wild Rice
  • 1 Drizzle of Mandarin Olive Oil

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. For the Ocean Trout: Combine 600ml water, 15g icing sugar and 30g salt into a container and cure the ocean trout for approximately 20 minutes.  Remove and pat dry.  Wrap well with glad wrap and place in a water bath at 45 degrees C for 20 minutes.  Remove and place in an ice bath to chill.
  2. For the White Soy Jelly: Bloom the gelatine in cold water.  Place 15ml white soy, 10ml mandarin vinegar, 100ml dashi stock, finnely chopped dill and 0.6g agar together in a pot.  Heat to 90 degrees C to activate agar, mixing constantly.  Remove from the heat and add the gelatine.  Strain onto trays to cool and set.  Once set cut jelly into squares and lay on ocean trout.
  3. For the Ocean Trout Roe: Combine 50ml dashi, 50ml soy sauce and 40ml yuzu together to make a ponzu dressing.  Just before service marinate roe in ponzu.
  4. For the Scallop Mousse: Puree scallop meat in blender and fold through cream and celery heart.  Season and pipe into moulds.  Steam moulds until set, then chill.  When chilled turn out and garnish with seasoned crab meat.
  5. To Serve: Assemble portions of ocean trout with jelly squares, trout roe and scallop mousse.  Thinly slice radishes and plate with a garnish of microgreens, edamame, fried wild rice and a drizzle of mandarin olive oil.