Seaweed confit loch Etive trout loin, belly tartare, smoked mussel emulsion and ponzu dressing - Serves 6

Seafood Scotland

Seafood Scotland

Premium Supplier 24th April 2017
Seafood Scotland

Seafood Scotland

Premium Supplier

Seaweed confit loch Etive trout loin, belly tartare, smoked mussel emulsion and ponzu dressing - Serves 6

Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following Seaweed confit loch Etive trout loin, belly tartare, smoked mussel emulsion and ponzu dressing recipe a try yourself? Recipe for seaweed confit loch Etive trout loin, belly tartare, smoked mussel emulsion and ponzu from Graeme Cheevers, head chef from Martin Wishart at Loch Lomond, which holds a star in the Michelin Guide UK.

Ingredients

  • 1kg side Llch etive trout
  • Seaweed crumb:
  • 20g nori
  • 100g sesame seeds
  • 2g chilli flakes
  • 10g salt
  • 50g sugar
  • Smoked Mussel Emulsion:
  • 20g bonito flakes
  • 100g smoked mussels
  • 400g vegetable oil (infuse bonito flakes before)
  • 80g egg yolk
  • 20g soya sauce
  • 10g sesame oil
  • 10g Dijon mustard
  • 10g salt
  • 1g xanthan gum
  • 30g fish sauce
  • 20g garlic (peel and blanch)
  • 10g lemon juice
  • 10g white wine vinegar
  • Ponzu marinate/dressing:
  • 200g soya sauce (light)
  • 100g orange juice
  • 50g lemon juice
  • 5g garlic
  • 50g rice wine vinegar
  • 50g sugar
  • 100g water
  • 100g rapeseed oil
  • 0.75g xanthan gum
  • Garnish:
  • Oyster leafs
  • Nasturtian leafs
  • 20g salmon keta (marinated in tosazu vinegar)
  • 100g white radish
  • 2 rice cracker sheets

Method

Method: (pre heat oven 50°c)
Start the recipe by skinning and removing the blood line from the trout. Separate the top loin and belly, dice the belly into ½ cm dice and reserve to one side.
Next, make the nori crumb by blending all the ingredients well in a food processor to achieve a fine powder.
Now make the ponzu dressing, to do this mix the sugar and water, slice the clove of garlic and add this to the mix. Remove the pan from the heat and add the orange and lemon juice along with the rice wine vinegar, soya sauce, and rapeseed oil. Whisk well and leave to infuse for 5 minutes.
Once the liquor has infused pass the mixture through a fine sieve. Weigh out 125g of the mixture and whisk in the xanthan gum, before reserving to one side for dressing the plate.
Place the rest of the mixture into a deep high sided gastro pan and add the trout top loin, and marinate for 30 minutes.
When the trout has marinated remove and discard the liquor. Pat the trout dry and place into the oven on a silicon mat for 20 minutes. When the fish is cooked gently place onto a wire rack to cool slightly before gently dusting in the nori crumb and allowing to cool to room temperature.
For the smoked mussel emulsion blend the egg yolks, mussels, mustard, salt and garlic in a food processor until light and doubled in volume. Gradually add the oil with the machine still running until all the oil has been emulsified. Next, add the soya sauce, fish sauce, rice wine vinegar, lemon juice and xanthan gum and continue to blend until all the ingredients are emulsified well and smooth.
Bring a fryer of oil to 180°c, drop the rice cracker wafer in until if puffs before removing onto a tray and dusting with the remaining nori crumb.
Thinly slice the white radish and cut with a small ring cutter to make thin coin style pieces.
Plate the dish by placing the confit top loin onto the centre of the plate, mix a little of the mussel emulsion with the tartare of belly and place a quenelle on to the radish before placing onto the plate. Garnish with the keta, oyster leafs, and nasturtian leafs before adding the dressing and rice cracker.

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