The Whole Fish Cookbook by Josh Niland;

Author:Josh Niland;
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant
Published: 2019-08-23T16:00:00+00:00

ALTERNATIVE FISH:

Gurnard

Mullet

Snapper

Smoked Ocean Trout Rillette, Almonds & Radishes

I first made this rillette dish when I was working as a chef at Cafe Nice in Sydney – it was a way to use up the waste from the trout fillets we were cutting for use as a main course. My apprentice Ollie and I produced 600 portions of this dish as a canapé for an event in Shanghai the year before Saint Peter opened. Fair to say, we were both sick of it for a while after that.

SERVES 2

80 g (2¾ oz/¼ cup) fine salt

2 dill sprigs

1 teaspoon toasted fennel seeds

250 g (9 oz) skinless, boneless ocean trout or sea trout bellies, tail or trim

1 x 14 g (½ oz) applewood smoking puck

500 ml (17 fl oz/2 cups) grapeseed oil

3 tablespoons Garlic mayonnaise

1 teaspoon finely chopped tarragon

1 teaspoon finely chopped flat-leaf (Italian) parsley

1 teaspoon finely chopped chives

2 tablespoons toasted flaked almonds

juice of ½ lemon

sea salt flakes and freshly cracked black pepper

15 small red breakfast radishes

Blitz the salt, dill and fennel seeds together in a spice grinder, then rub this mix over the trout flesh and leave to cure for at least 4 hours, or ideally overnight.

The next day, rinse the fish under cold water and pat dry with paper towel.

Cold smoke the trout in a smoker for 20–30 minutes depending on your preferred degree of smokiness. Alternatively, line the top of a cheap double steamer with foil, add soaked wood chips to the base and use this to cold smoke the fish.

Heat the oil in a saucepan until the oil reaches a temperature of 48°C (118°F). Place the smoked trout in the pan and leave in the warm oil for 12–15 minutes until set through. The fish should be just cooked. Drain the fish on paper towel, then transfer to a bowl. Cover and leave to cool in the refrigerator.

Use a fork to shred the cooled fish into a coarse texture similar to a meat rillette. Add the mayonnaise, herbs and toasted almonds and season with lemon juice, salt and pepper.

Using a sharp mandoline, slice the radishes into thin even discs. Set aside.

To assemble the rillette, use a large kitchen spoon to scoop a mound of the trout mix into the centre of the plate making an egg shape and assemble the radishe slices over the top to resemble fish scales as pictured. I enjoy eating this dish with raw witlof (endive/chicory) leaves or toasted sourdough.

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