Conft of Cured Scottish Trout

Seafood Scotland

Seafood Scotland

Standard Supplier 15th March 2017

Conft of Cured Scottish Trout

​Conft of Cured Scottish Trout in Szechuan Pepper Oil served with Salad of Warm Scottish Langoustine, Mussels & Razor Clams
Recipe by WeeBin Khoo, Senior Chef Instructor, Sunrice Global Chefs Academy, Singapore
​Serves 6

Ingredients

  • ​Cherry Tomato Terrine
  • 350g Assorted cherry tomatoes,
  • blanched and peeled
  • 80g Ponzu
  • 300ml Water
  • 80g Agar powder
  • To taste Sea salt and crushed white pepper
  • ​Cured Trout
  • 200g Scottish trout or salmon
  • 150g Curing salt
  • 150g Caster sugar
  • 100ml Szechuan pepper oil
  • ​Pickled Vegetables
  • 8 Shallots, peeled and thinly sliced
  • 8 Radishes, thinly sliced
  • 200ml Pickling solution, (white wine vinegar,
  • 1tsp each of sugar and salt)
  • ​Seared Langoustine
  • 4 Scottish langoustine tails, peeled
  • 25g Unsalted butter
  • 30ml Sherry vinegar
  • 1 Sprig tarragon
  • 1 clove Garlic, crushed
  • ​Razor Clams, Mussels & Chorizo
  • 500g Scottish mussels
  • 1L Court-bouillon
  • 400g Scottish razor clams
  • 50g Chorizo, thinly sliced
  • 10g Shallot, fnely chopped
  • 2tbsp Rapeseed oil
  • ​Creamy Avocado Sauce
  • 300g Avocado, peeled
  • 60ml Sour cream
  • 80g Fresh parsley
  • 10g Garlic, crushed
  • ​Garnish
  • 6 leaves Yellow frisée
  • 6 strands Red seaweed
  • 6 stems Coriander
  • 6 each Black and green olives

Method

​Cherry Tomato Terrine
​1. Combine the ponzu and cherry tomatoes in a vacuum bag, season with sea salt and crushed white pepper, seal the bag and allow it to marinade overnight, then remove the tomatoes and slice in half.
2. Strain the remaining marinade, combining it with the water and agar powder in a small saucepan.
3. Bring the solution to the boil, season to taste. Mix in the cherry tomatoes and press into a terrine mould.
​Cured Trout
​1. Portion the trout into pieces of about 50g
each. Coat with curing salt and rest for an hour.
2. After an hour rinse the trout in cold water and gently pat dry with a paper towel.
3. Place in vacuum bag, and pour the Szechuan pepper oil over the top. Vacuum seal the bag on medium setting.
4. Cook the salmon trout in the water bath for 1 hour at 45°C.
​Pickled Vegetables
​Heat the pickling solution in a small saucepan. Once boiled add the sliced radish and shallot and remove from heat. Set aside.
​Seared Langoustine
​1. Melt the butter until it turns a nutty brown
colour and add in the tarragon, garlic and langoustine. Cook slowly over a low heat.
2. Drizzle with the sherry vinegar and remove from heat
​Razor Clams, Mussels & Chorizo
​1. Pour the court-bouillon into a saucepan on high heat. When it reaches a rolling boil, add the mussels and razor clams and cover tightly with a lid. Remove from heat when shells have opened, and take the meat from the shells.
2. In a frying pan, slowly heat the sliced chorizo and shallots in a little rapeseed oil until translucent. Add the freshly cooked mussels and clams, mix well.
​Creamy Avocado Sauce
​Blend the avocado, sour cream and parsley until a smooth, creamy sauce is formed.
​To Serve
1. Place the trout and langoustine on the centre of the plate.
2. Surround with pickled vegetables, cherry tomato terrine, razor clams, mussels and chorizo.
3. Finish with yellow frisée, black and green olives, red seaweed and fresh coriander.