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
Preparation:
1 Hours
Cooking:
20 Minutes
Serves:
10

  • 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

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