est. Restaurant executive head chef Peter Doyle shares an ocean trout sashimi recipe that will make you rethink how to appreciate a piece of good and fresh fish.
600 g ocean trout fillet, cleaned, sliced
2 pink grapefruit, peeled, segmented
20 g wasabi root, scraped
1 red chilli, seeded, finely diced
½ telegraph cucumber, peeled, batons
2 tablespoons ocean trout roe
1 tablespoon sago tapioca
1 bunch chives, chopped
¼ sheet nori seaweed, cut into strips
Ponzu sauce (see recipe)
White sesame oil
Make the Ponzu a day ahead if possible.
Clean and slice the ocean trout and keep cool, refrigerated.
Cook the tapioca in boiling water until it turns clear with a small white dot at the centre, about 10 minutes, then strain and rinse in cold water. Dress the tapioca generously with ponzu and set aside to cool.
To serve the sashimi place the sliced ocean trout as desired in a single layer on a plate. Spoon a little of the wasabi on the fish and spread evenly. Moisten the trout with some ponzu making sure all the flesh is covered. Drizzle a little sesame oil over the trout. Combine the pink grapefruit, cucumber and chilli and place on the sashimi. Add the herbs, roe, ponzu tapioca, nori and flowers. Add more ponzu if needed and spoon around the sashimi.
100 ml Rice wine vinegar
100 g sugar
80-90 ml Soy sauce
½ Lemon zest
1 lemon juice, strained
½ orange zest
½ orange juice, strained
7 g konbu seaweed
5 g bonito flakes
Bring sugar and vinegar to a boil, stirring to dissolve sugar. Remove from the heat. Add the remaining ingredients, stir to mix & leave aside to cool, preferably overnight. Strain and chill.