Assiette of ocean trout hors d’oeuvres Herbed and Marinated Ocean Trout with Lemon-Sour Cream and Verbena

Assiette of ocean trout hors d’oeuvres Herbed and Marinated Ocean Trout with Lemon-Sour Cream and Verbena

By
From
Becasse
Serves
6
Photographer
Steve Brown

Here are three little dishes that can be served individually or together, as small entrées or hors d’oeuvres. They demonstrate the versatility of this wonderful fish, by highlighting a range of textures and possible flavour marriages.

Ingredients

Quantity Ingredient

Herbed and marinated ocean trout

Quantity Ingredient
1 x 300g ocean trout fillet, skinned, bloodline and pin bones removed
50g Citrus salt
1 tablespoon dijon mustard, mixed to a paste with 2 tablespoons cold water
4 tablespoons mixed herbs (a selection of flat-leaf parsley, chives, chervil and coriander), finely chopped

Lemon-sour cream

Quantity Ingredient
150ml sour cream
50ml thickened cream
1 lemon
fleur de sel
freshly ground white pepper

To serve

Quantity Ingredient
18 Deep-fried parsley leaves, made with verbena leaves
1 tablespoon extra-virgin olive oil

Method

  1. To prepare the ocean trout:

    Rub all over with wet citrus salt, wrap tightly in cling film and leave to marinate in the refrigerator for 6 hours.
  2. Remove the cling film and thoroughly rinse the fish under running water. Pat dry. Brush the skinned, flat side of the fish with a little mustard paste and sprinkle with chopped herbs. Wrap the fish tightly in cling film again and put in a shallow dish. Put a plate on top of the fish and weight down with a 1 kg weight. Refrigerate for 4 hours.
  3. To prepare the lemon-sour cream:

    Put the sour cream and thickened cream in a mixing bowl and whip together to form soft peaks. Zest the lemon over the bowl to capture the aromatic oils with the zest. Add a squeeze of juice and season with salt and freshly ground pepper. Refrigerate until required.
  4. To serve:

    Carefully unwrap the ocean trout taking care not to lose the herbs. Use a very sharp knife to cut it crosswise into fine slivers and arrange neatly on serving plates. Use a dessertspoon to form small quenelles of lemon-sour cream and place on top of the fish. Garnish with a few deep-fried lemon verbena leaves and a drizzle of extra-virgin olive oil.
Tags:
restaurant
Becasse
Justin
North
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