Masterchef Australia - Ocean Trout on Rosti

Ingrediënten

• 50 grams table salt
• 50 grams sugar
• 1 lime — zest of
• 1/4 stalk lemongrass — finely chopped
• 1 x 450 gram ocean trout fillet — skinless
• 600 grams desiree potatoes
• 200 grams rock salt
• 150 ml rice wine vinegar
• 90 grams sugar
• 1 star anise
• 1 teaspoon mustard seeds
• 1 cm piece ginger — sliced
• 150 grams daikon — peeled and cut into fine matchsticks
• 1/4 cup sesame seeds
• 1 teaspoon brown sugar
• 1/4 teaspoon sea salt
• 1 egg
• 2 teaspoons Dijon mustard
• 1 teaspoon chardonnay vinegar
• 150 ml olive oil
• 1 teaspoon green tea leaves — ground
• micro coriander — for garnish

Materiaal

• deep fryer
• 4 1/2 cm cutter
• wire rack
• food processor
• frypan
• saucepan

Bereiding

1. 1

   Preheat oven to 200C. Heat deep fryer to 180C.

2. 2

   Place the salt, sugar, lime zest and lemongrass in a bowl and stir to combine. Lay a piece of plastic wrap on the bench, spoon half the salt/sugar mixture onto it. Add the trout fillet, cover with remaining salt/sugar mixture and wrap tightly. Place in the fridge to cure for 2 hours.⏱ 120 min

3. 3

   Meanwhile, to bake the potatoes, sprinkle rock salt on a tray, place potatoes on top and put in the oven to cook for 20 minutes until partially cooked. Remove from oven, peel and coarsely grate. Shape grated potato into rounds with a 4 1/2 cm cutter. Place rounds in deep fryer until golden, about 3 minutes. Remove from oil and set aside on a wire rack, to ensure they do not go soggy.⏱ 23 min

4. 4

   To pickle the daikon, place the rice wine vinegar, sugar, star anise, mustard seeds and ginger in a saucepan over medium heat and bring to a boil. Remove from heat, add the daikon and set aside.

5. 5

   Place the sesame seeds in a frypan and place over a very low heat. Cook, stirring, until seeds are toasted, about 15 minutes. Transfer to a small food processor add brown sugar and sea salt and process until a fine powder. Alternatively, use a mortar and pestle. Set aside.⏱ 15 min

6. 6

   To make the mayonnaise, place the egg, Dijon mustard and chardonnay vinegar in a food processor and process until combined. With the motor running, very slowly pour in the olive oil until the mixture is thick and creamy. Transfer mayonnaise to a bowl, add the reserved sesame seed powder and stir to combine. Season to taste and set aside.

7. 7

   Remove the cured trout from the fridge. Rinse, pat dry and sprinkle with green tea powder. Slice trout finely.

8. 8

   Remove daikon from pickling liquid.

9. 9

   To serve, place some cured trout onto a rosti. Top with mayonnaise and pickled daikon and garnish with micro coriander.