Huon Ocean Trout with a Molasses & Miso Glaze, Sorrel, Rye & Pickles

Add some colour to the table with beautiful pickled vegetables and introduce your guests to unbeatable new flavours. This recipe from Matt Adams at Josef Chromy in Launceston has some great techniques for you to impress your guests with.

Huon Ocean Trout with a Molasses & Miso Glaze, Sorrel, Rye & Pickles
1 Hours
20 Minutes


  • For the Fish
  • 1 side Huon Ocean Trout or Atlantic salmon, pin-boned and cleaned up
  • For the Cure/Seasoning Mix
  • 500g Rock salt
  • 200g Sugar
  • 30g Star anise
  • 30g Juniper berries
  • 30g Black peppercorns
  • Peel of 1 Lemon and 1 Lime
  • For the Rye
  • 1/2 loaf Wood fired rye bread
  • 50g Butter, melted
  • To taste Sea salt
  • For the Pickling Liquid
  • 250ml Chardonnay vinegar
  • 250ml Water
  • 100g Sugar
  • 20g Star anise
  • 20g Juniper berries
  • 20g Mustard seed
  • 2 Bay leaves
  • For the Glaze
  • 100g Molasses
  • 50g Miso
  • For the Sorrel Cream
  • 350g Sorrel
  • 100ml Water
  • 400g Cream cheese
  • To taste Salt


  1. 1

    Place all ingredients for the cure/seasoning mix in thermomix or food processor and blitz on high for 30 seconds to combine. Place trout in non-reactive tray such as clay, enamel, glass, plastic, or stainless steel and sprinkle evenly with curing mix. Refrigerate for 40 minutes.

  2. 2

    Chop up rye bread into smaller pieces and blitz in thermomix or food processor to create a crumby texture. Stir through melted butter and season with salt, then keep warm/room temperature.

  3. 3

    Place all ingredients for the pickling liquid in a pot and simmer for 10 minutes. Drop in your favourite veg to pickle. These will keep for weeks.

  4. 4

    For the sorrel cream blend sorrel with water until smooth. Remove from thermomix or food processor and strain excess water. Blend cream cheese until smooth, add sorrel and season with salt.

  5. 5

    Mix together molasses and miso. Wash off ocean trout and pat dry then place on baking paper on oven tray. Brush liberally with molasses glaze.

  6. 6

    Place in 180 degree oven for 15-20 minutes. Lift carefully onto serving platter (or if it breaks up, break the whole thing up as if you meant to....).

  7. 7

    To serve sprinkle over the rye crumb, dot randomly with ‘splodges’ of the sorrel cream, place your preferred pickled veg over the top and garnish with a variety of mixed soft herbs.