Ocean trout with harissa, beetroot & avocado

Ocean trout with harissa, beetroot & avocado

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

The richness of the fat in the ocean trout works perfectly with the spicy harissa, mellowed by the avocado and pepped up with the lightly pickled beetroot.

Ingredients

Quantity Ingredient
6 baby beetroot, stalks removed, washed well
100ml white wine vinegar
55g sugar
1 teaspoon black peppercorns
1 bay leaf
1 tablespoon chardonnay vinegar
2 tablespoons extra virgin olive oil
1 avocado
60g plain yoghurt
pinch citric acid
snipped beetroot cress, to garnish

Trout

Quantity Ingredient
200g skinless sashimi-grade ocean trout, pin boned and bloodline removed
1 teaspoon finely diced preserved lemon zest
1 tablespoon finely sliced coriander
2 teaspoons Harissa
extra virgin olive oil, for drizzling

Method

  1. Place the beetroot in a saucepan and cover with water. Add the white wine vinegar, sugar, peppercorns, bay leaf and a pinch of sea salt. Bring to a gentle boil, then cook over medium heat for about 20 minutes, or until just tender, then drain. While still warm, slip off the skins (wearing latex gloves). Toss with the chardonnay vinegar and olive oil, season with sea salt and freshly ground black pepper and set aside.
  2. Peel the avocado and chop the flesh into a food processor. Add the yoghurt and citric acid and season to taste. Blend to a purée. Pass the mixture through a fine sieve and set aside.
  3. For the trout

    Cut the trout into 5 mm cubes. Place in a mixing bowl with the preserved lemon, coriander, harissa and a drizzle of olive oil. Mix together and season to taste.
  4. To serve

    Scatter the trout on a platter and arrange the beetroot among the trout. Pipe or spoon little dots of avocado around. Garnish with beetroot cress and serve.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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