Recipe - apps

Asian-Cured Ocean Trout with Cilantro Crème Fraiche

Author Adapted from "Asian Flavors' by Jean-Georges Vongerichten

Cooking Time: 30 minutes

Makes: 6 - 8 servings

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This is an easy recipe to prepare and is originally made with Salmon, but when we substituted our Ocean Trout from Petuna, we thought it garnered its own attention! Then, when we substituted the fresh Yuzu, it blew our minds!

Prep Time: about 30 minutes, the day before serving. Assembling Day of: 30 minutes

Serve as an appetizer before dinner. Use Asian Pears when in season. Can substitute any crisp pear or apple.

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Ingredients

Prep for Ocean Trout

12 - 16 oz of Tasmanian Ocean Trout fillet, skinned and trimmed

1 Cup light soy sauce (see Chef Notes #3)

1 Cup fresh cilantro leaves

One 2-inch piece fresh young ginger, peeled and chopped

1 Fresh green Thai chili, chopped (or 1 small Serrano)

Dipping Sauce

1/2 Cup plus 2 tablespoons crème fraiche

2 Scallions, white parts only, thinly sliced

1/3 Cup fresh cilantro leaves, roughly chopped

1 Tablespoon fresh lime zest, plus more for garnish (sub with Yuzu zest if can find)

1/4 Teaspoon minced fresh green Thai chili

2 Teaspoons fresh lime juice (sub with fresh Yuzu juice if can find)

1/2 - 1 Teaspoon salt (to taste)

1/4 - 1/2 Cup diced Asian pear

Finn Crisp Original crackers

Instructions

1. To make the ocean trout: Put the soy sauce, cilantro, ginger, and chili in a blender and purée until the mixture is blended, but still chunky. Transfer to a shallow bowl, submerge the salmon completely in the brine, cover with plastic wrap, and refrigerate for 20 hours. (can also put in a 1 gallon zip-loc bag. Make sure to turn the bag/fish halfway through to make sure the brine is touching all parts of the fish)

2. Remove the ocean trout from the brine and rinse thoroughly in cold water. Pat dry with paper towels and cut crosswise into ¼-inch-thick slices.

3. To make the sauce: Put the crème fraîche, scallions, cilantro, lime zest, and chili in a small mixing bowl and mix well. Stir in the lime juice and salt to taste.

4. Spoon a pool of the sauce onto each serving plate. Decoratively lay the ocean trout slices on top of the sauce and garnish with the Asian pear and lime zest. Serve immediately with crackers.

Chef Notes:

1. If you can find fresh Yuzu, substitute this with both the lime zest and juice. It really makes a delicious upgrade to this already wonderful dish.

2. If you can't find Thai green chilis, you can substitute with Serrano or even Jalapeno. Just use maybe half the chili as the spiciness is what will really make the difference.

3. Please note 'light soy sauce' is NOT the same thing as 'low-sodium' soy sauce. It is lighter in color and called Usukuchi Shoyu. This particulat soy sauce can be found in Japanese or some Asian stores. We enjoy the version sold at Toiro. www.toirokitchen.com