Salt And Wet Cured Pink Ocean Trout With Avocado And Crab Mousse

Ingredients

Salt and Wet Cured Ocean Trout 
2 fillets of ocean trout
200g salt
105g sugar
50g freshly ground white pepper
3 pink grapefruits (juice and zest)
1 bunch dill
Avocado and Crab Mouse 2 avocados 250g fresh mud crab meat (checked for shell) 150ml whipped double cream 100g golden shallots (finely chopped) ¼ bunch chives (finely chopped) ¼ bunch dill (finely chopped) 1 – 2 lemon (depending on size) Tabasco sauce to taste Maldon sea salt to taste Freshly cracked white pepper to taste
Garnish 250g fresh mud crab meat (checked for shell) 1 pink grapefruit (segmented and cut into   small pieces) 1 punnet baby mache lettuce 1 punnet baby mustard cress 1 punnet baby beetroot leaves
Dressing 200ml extra virgin olive oil 1 tsp Dijon mustard 50ml chardonnay vinegar ½ lemon (juice) Sea salt and pepper to taste

Description

This Salt And Wet Cured Pink Ocean Trout With Avocado And Crab Mousse Recipe Will Make A Fantastic Addition To Your Restaurant's Menu.

Australian Avocados Favicon Australian Avocados
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