REX - Regional Express

kitchenconfidential Japanese smoked ocean trout Serves 8 Ingredients • 1kg fillet ocean trout, pin-boned and skinned • 500g salt • 400g sugar • 2 star anise • 1 tsp coriander seeds • 1 L milk • 20g wakame • fresh shiso • 5 lemons • 20g dashi • 1L pomace oil • 10g agar agar • smoke essence • 50mL mirin • 300g icing sugar • 50g wild rice Method For the trout: Portion the fillet in to 100g pieces , toast and crush the coriander seeds and star anise, and combine with the salt and sugar. Cover the fish with the salt mixture and leave for one hour. Rinse off the salt mixture , pat dry and poach in the oil for 8 mins at 60 degrees C. Remove from the oil and allow to cool. For the milk: Add the milk, agar agar and four drops of smoke essence to a saucepan. Bring to the boil. Once the mixture is boiling, pour it into a tray and place it in the fridge to set. When it has set, place the mixture into a food processor and blitz until smooth. For the wakame: Soak the wakame in the mirin. For the lemon puree: Slice the lemons as finely as possible, removing any seeds as you go. Place the lemon slices into a pot of cold water and bring to the boil. Once boiling, strain off the lemons and place them back into a pot of cold water. Reboil. Do this 5 times or until the lemons are no longer bitter, then place lemon slices in a food processor with the icing sugar and blitz. For the wild rice: Place the wild rice into 150ml oil at 190 degrees C until puffed up. Drain on absorbent paper. Pound lightly in a mortar and pestle. For the dashi: Bring the dashi powder and 500ml water to the boil. Strain through a coffee/oil filter. To assemble Pour milk puree into a bowl and top with the trout. Spoon some of the crushed wild rice over the fish. Garnish with points of lemon puree, wakame and shiso leaves. Pour some of the dashi broth around the trout to finish. 25

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