Icebergs' coral trout tartare with lemon and plum

Name: Icebergs' coral trout tartare with lemon and plum recipe
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 tbs yuzu kosho, a Japanese chilli and yuzu condiment (available from Asian food shops); 150g good-quality aioli; 500g skinless boneless coral trout fillets, cut into 5mm pieces; 4.00cm piece (10g) ginger, finely grated; 1/4 cup (60ml) verjuice; 1/4 cup (60ml) extra virgin olive oil; 1 Davidson plum, seed removed, finely chopped (substitute other good-quality plums); 1 bunch chives, finely chopped; 1 long green chilli, finely chopped; 1/2 tsp finely chopped lemon thyme; Charred flatbreads, to serve

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Icebergs' coral trout tartare with lemon and plum

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“This dish by Icebergs head chef Alex Pritchard is more of a guide than a recipe you have to follow to the letter. The amazing thing about this dish is it can be a simple and easy crowd pleaser for a summer afternoon at home, but it can be transformed into an elegant tableside experience in the dining room at Icebergs."

1 1/2 tbs yuzu kosho, a Japanese chilli and yuzu condiment (available from Asian food shops)
150g good-quality aioli
500g skinless boneless coral trout fillets, cut into 5mm pieces
2cm piece (10g) ginger, finely grated
2cm piece (10g) ginger, finely grated
1/4 cup (60ml) verjuice
1/4 cup (60ml) extra virgin olive oil
1 Davidson plum, seed removed, finely chopped (substitute other good-quality plums)
1 bunch chives, finely chopped
1 long green chilli, finely chopped
1/2 tsp finely chopped lemon thyme
Charred flatbreads, to serve

Method

1.

To make the dressing, place the yuzu kosho and aioli in a bowl, season and stir to combine. Set aside.
2.

Meanwhile place the trout in a large bowl with the ginger, verjuice, oil, plum, chives, chilli and thyme. Season to taste and stir to combine. Serve with charred flatbread and yuzu kosho aioli on the side.

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