Cooking time: 2.5 hours (spice mix can be made 4 weeks in advance)
Skills needed: intermediate
Ocean trout brine
1 tsp juniper berries
Dissolve salt, sugar with bay leaf and juniper berries in 1L of the water. Add to remaining water and refrigerate til required. Prepare trout by dividing fillet into four equal portions leaving skin or alternatively ask your fishmonger to do this for you. With skin side facing up score the skin by pinching each fillet and in one motion making a cut the half the length of the piece over the middle.
Place portions in chilled brine in the fridge and leave for 40 minutes to improve the texture and season the entirety of the trout. After 40mins remove from brine and lay on a clean chux to dry.
Preheat oven to 150 degrees
150ml apple cider vinegar
1 small piece kombu
Place all ingredients in small pot bring to boil and then chill in fridge. Once chilled remove the kombu from the pickle. Using one purple kohlrabi, peel and shave on Japanese mandolin as thin as possible. Cut perfect discs from the slices with a 40mm pastry cutter. Steep in pickle until needed.
200g crème fraiche
2 lemons zested, juice to taste
In a mixing bowl, whisk the crème fraiche with lemon zest and season to taste with salt and lemon juice. Whisk crème fraiche so it can hold its shape on the plate.
1 bunch broccolini
Remove the woody end of the broccolini stem. Blanch in salted water for 1 minute and refresh in iced water so it keeps its deep green colour. Put aside until ready to serve
25gms green cardamom
9gms black pepper
12gms cinnamon sticks
5 fresh bay leaves
5gms star anise
Toast all the ingredients at 140 degrees on a baking tray, at 5 minute intervals until fragrant, cloves swell and bay leaves dry then blitz with a spice grinder until powder consistency.
Lightly season the skin of the trout and starting in a pan with medium heat start to crisp the skin. At the same time heavily char the broccolini on the barbecue or a griddle pan and keep warm. Continue cooking the skin until it’s crispy. Once crispy cook gently in a 150 degree oven for 5 minutes until the sides start to change colour but the top appears raw still.
Carefully take the pan from the oven and keep off the heat. Flip each piece of the fish and let the heat in the pan seal the bottom of the fish for 1 min. Remove from pan and rest on a clean tray.
Start by placing the crème fraiche just off centre on the plate, then the charred broccoli and the pickled kohlrabi. Then place your medium rare petuna ocean trout fillet on the plate and dress the whole plate with a teaspoon of the pickle and extra Virgin olive oil.
Finish with a sprinkle of the garam masala to perfume the dish.
You can start dressing the plates while your fish is resting.
You can store the garam masala spice mix in an airtight container for up to four weeks.
Ask your fishmonger to fillet your Petuna ocean trout into even fillets for you