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Ocean trout tartare with tomato tea

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Ocean trout tartare with tomato tea

Contains fish, shellfish and soy.

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

  • 11
    Ingredients

  • 4
    Method Steps

11 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

  • Tomato tea

  • 1kg vine-ripened tomatoes

  • 1/4 red onion, chopped

  • 1/4 cup basil leaves

  • 1 garlic clove

  • 1 tbsp Worcestershire sauce

  • 2 drops Tabasco

  • 1 tsp sugar

  • Select all ingredients

4 Method Steps

  • 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.

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

  • 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).

  • 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.

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Recipe Notes

Micro herbs are available from selected greengrocers and growers’ markets.

Nutritional Information

Per serving

  • Calories

    187

  • Energy

    781 kj

  • Fat

    7g

  • Saturates

    2g

  • Protein

    18g

  • Sodium

    116mg

  • Carbs

    6g

  • Sugar

    6g

All quantities above are averages

Image by Mark Roper

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