Dilmah Peach Tea, orange-cured ocean trout slice, mascarpone, macadamia nut, sesame crumble, olive jam
Serves:  dinner party (8-10)
No votes yet
Difficulty:
Cuisine:
Saved:
492
Recipe by: Dilmah

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Dilmah Peach Tea, orange-cured ocean trout slice, mascarpone, macadamia nut, sesame crumble, olive jam
Ingredients:
Dilmah Peach Tea, orange-cured ocean trout slice, mascarpone, macadamia nut, sesame crumble, olive jam
Method:
Dilmah Peach Tea, orange-cured ocean trout slice, mascarpone, macadamia nut, sesame crumble, olive jam
  1. 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
  2. Vacuum pack the sides with the orange juice, sugar, a pinch of salt, pepper and allow to cure overnight
  3. Drain juice from the fish and place on a tray skin side down
  4. Cook in hold a mat at 69?C for 35 minutes. The fish should feel slightly firm to the touch
  5. Blast chill till cold
  6. Cut across the fillets into 2cm portions and trim the belly to remove excess flesh
  7. Toast and roughly chop macadamia nuts
  8. Toast white sesame seeds
  9. Combine all ingredients together and leave aside
  10. Cook olives and sugar to a marmalade consistency
  11. Spread miso on the ocean trout portion and sprinkle with the macadamia crumble
  12. Garnish with trout caviar and baby herbs
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.

Related: Seafood