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Ocean trout tartare with tomato tea
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Prep Time:
165 minutes
Cook Time:
Total Time:
165 minutes
Relaxing appetizer to escape and satisfy.
Ingredients:
  • 500g sashimi-grade ocean trout fillet
  • 1 small red onion, very finely chopped
  • 60ml vodka
  • Micro herbs (see note) or small herb leaves, to garnish
  • 1kg vine-ripened tomatoes
  • 1/4 red onion, chopped
  • 62.50 ml basil leaves
  • 1 garlic clove
  • 24.40 gm Worcestershire sauce
  • 2 drops Tabasco
  • 4.50 gm sugar
Instructions:
  • Prepare the 'tea' by separating the tomato stalks. Blend the tomatoes with the rest of the ingredients until smooth. Strain the mixture through a lined sieve over a bowl without stirring for up to 2 hours until you get around 1 1/2 cups (375ml) of liquid. Discard any solids. Chill the liquid with the reserved stalks while you get the trout ready.
  • Cover a tray with plastic wrap and place six 7cm ring moulds on it, or use lined ramekins or dariole moulds.
  • Finely chop the trout and mix in a bowl with onion and vodka. Press the mixture into the ring moulds and chill for up to 30 minutes to set, ensuring the delicate flavors are preserved.
  • Plate the ring moulds onto serving plates using a fish slice. Carefully remove the moulds and top the trout tartare with micro herbs. Drizzle the tomato tea around the trout before serving.

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