Dilmah Peach Tea, orange-cured ocean trout slice, mascarpone, macadamia nut, sesame crumble, olive jam

Dilmah Peach Tea, orange-cured ocean trout slice, mascarpone, macadamia nut, sesame crumble, olive jam

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  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Real High Tea Australia Volume 1

Ingredients

  • 1.4kg whole ocean trout
  • 50g Dilmah Peach Tea
  • 200ml orange juice
  • 200g mascarpone
  • 100g white miso
  • 150g macadamia nuts
  • 100g white sesame
  • 200g Liguria olives
  • 100g sea salt
  • 100g castor sugar
  • 50g Sichuan pepper
  • 100g trout caviar
  • 100g baby herbs

Methods and Directions

  • Take the sides off the trout, discard the head and bones. Pin bone the sides and remove the ribs. Skin the fish and trim the tail.
  • Vacuum pack the sides with the orange juice, sugar, a pinch of salt, pepper and allow to cure overnight.
  • Drain juice from the fish and place on a tray skin side down.
  • Cook in hold mat at 69C for 35 minutes. The fish should feel slightly firm to the touch.
  • Blast chill till cold.
  • Cut across the fillets into 2cm portions and trim the belly to remove excess flesh.
  • Toast and roughly chop macadamia nuts.
  • Toast white sesame seeds.
  • Combine all ingredients together and leave aside.
  • Cook olives and sugar to a marmalade consistency.
  • Spread miso on the ocean trout portion and sprinkle with the macadamia crumble.
  • Garnish with trout caviar and baby herbs.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024