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Cured Tasmanian Ocean Trout with Pomegranate and Avocado

10

Apr
2015

Cured Tasmanian Ocean Trout with Pomegranate and Avocado

On 10, Apr 2015 | In | By admin

A Tasmanian ocean trout is known for its subtle, pure taste and that is why this recipe uses simple, natural ingredients like dill, olive oil, and lime to bring out the freshness of the fish.

1 ea. Tasmanian ocean trout (skin on, boneless)

2 cups kosher salt

1 1/3 cups sugar

1/2 cup ancho chili powder (plus 2 tbsp. for coating)

1/4 cup smoked paprika (plus 1 tbsp. for coating)

1/4 cup water

2 oz. pomegranate reduction

4 ea. baby avocado, peeled, pit removed & quartered

1/4 cup pomegranate seeds

1/4 cup dill sprigs

 

*For the trout: Combine salt, sugar, chili powder and paprika in a bowl. Mix in water to form a mixture that looks like wet sand. Place a sheet of plastic wrap on a worktable. Spread a flat layer of the cure in the shape of the fish fillet. Place a fillet on top of the cure, skin side down. Cover the top of the fish with a generous layer of the cure and fold over the plastic film to form a packet. Repeat with the remaining fillet and place both fillets on a tray. Refrigerate for four hours and flip packets over. Return to refrigerator for another four hours. Rinse cure from fillets and pat dry. Place on parchment paper skin side down and rub reserved paprika and chili on flesh side of the fish. Refrigerate uncovered for 12 hours or overnight.

*To serve: Slice the cured trout thinly and dress with olive oil. Place a circle of pomegranate reduction on each plate. Arrange avocados (dress with olive oil) and trout slices on plates. In a small bowl, dress pomegranate seeds and dill with olive oil and lemon. Arrange over the top of the trout and avocado. Garnish with a sprinkle of smoked paprika.

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