Salt and Wet Cured Pink Ocean Trout with Avocado and Crab Mousse

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Serves: 20
Prep Time: Unavailable
Cook Time: Unavailable

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

Salt and Wet Cured Ocean Trout

Clean and pin bone the ocean trout, make 3 scores on the skin side of trout at the thick end only.
Mix all dry ingredients together with dill and zest of the grapefruits.
Place one fillet on tray lined with cling film and foil, cover fillet with some of curing mixture with less on the tail end then pour over half the juice, then cover with remaining curing mixture and top with fillet and remaining juice.
Wrap the fillet in the foil and cling film and place in fridge for 24 hours. Turn the fillet after 24 hours and leave for another 24 hours.
Remove the fillet from the curing mixture and wash the fillets under cold water.
Thinly slice the ocean trout and remove the blood line, place in the fridge ready to make the parcels.

Avocado and Crab Mouse, Garnish & Dressing

Peel avocados and puree with lemon juice, add shallots then fold through the whipped cream, crab meat and herbs.
Season to taste.
Place sliced ocean trout on silicon paper.
Put about 30 – 40g of mousse on ocean trout and fold over to form a parcel. Trim off any excess trout.
Prep baby leaves and wash in iced water.
Combine all ingredients to make dressing.
Place crab and grapefruit pieces in bowl and dress with a little dressing.
Place trout parcel in bowl, top with crab and grapefruit, add a little dressing around the outside and top with baby leaves and serve.

Trevelyan Bale – City Tattersalls Club, Sydney