Fish Entrees

Ocean trout tartare with tomato tea

Name: Ocean trout tartare with tomato tea
Prep time: 165 min
Total time: 165 min
Yield: 6
Ingredients: 500g sashimi-grade ocean trout fillet; 1 small red onion, very finely chopped; 2 shots (60ml) vodka; Micro herbs (see note) or small herb leaves, to garnish; 1kg vine-ripened tomatoes; 1/4 red onion, chopped; 1/4 cup basil leaves; 1 garlic clove; 1 tablespoon Worcestershire sauce; 2 drops Tabasco; 1 teaspoon sugar

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2h 45m

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Escape the hustle and bustle with this relaxed appetiser that will satisfy your tastebuds.

500g sashimi-grade ocean trout fillet
1 small red onion, very finely chopped
2 shots (60ml) vodka
Micro herbs (see note) or small herb leaves, to garnish

Tomato tea

1kg vine-ripened tomatoes
1/4 red onion, chopped
1/4 cup basil leaves
1 garlic clove
1 tablespoon Worcestershire sauce
2 drops Tabasco
1 teaspoon sugar

Method

1.

For the tea, remove tomato stalks and set aside. Blend tomatoes with remaining ingredients until smooth. Line a sieve with muslin or a clean chux, then set over a bowl. Pour tomato mixture into the sieve and drain for up to 2 hours or until you have about 1 1/2 cups (375ml) liquid. (Don't stir during this time, or your 'tea' will be cloudy.) Discard solids. Add reserved stalks to liquid, then chill while you prepare the trout.
2.

Line a tray with plastic wrap. Arrange six 7cm ring moulds on the tray (or use lined ramekins or dariole moulds).
3.

Finely chop trout, then combine with onion and vodka in a bowl. Press the mixture into the ring moulds, then chill for up to 30 minutes (any longer and the vodka will start to cook the trout).
4.

To serve, transfer the ring moulds to serving plates using a fish slice. Remove moulds, then garnish the trout tartare with micro herbs. Serve with the tomato tea to drizzle around the trout.