Huon Ocean Trout Sashimi, Radishes, Grapefruit

Ingredients

• 1 Huon Ocean Trout belly
• 2 Black radishes
• 1 Watermelon radish
• 2 Breakfast radishes
• 3 Red radishes
• 200ml White wine vinegar
• 100ml Water
• 50gm Salt
• 80gm Sugar
• 1tsp Yellow mustard seeds
• 1 Bay leaf
• 4 Black peppercorns
• 2 Red grapefruits
• 10gm Sliced fresh ginger
• 30ml Light soy sauce
• 20ml White soy sauce
• 60ml Mirin
• 10ml Black sesame seed oil
• 12 Radish flowers
• 40gm Trout roe

Method

1. 1

   Huon Ocean Trout

   For this dish to shine you need the freshest Ocean trout possible as it is a simple and raw dish. Thinly slice the belly and reserve in fridge
   

2. 2

   Radishes

   On a Mandolin or with a sharp knife thinly slice one red radish, the watermelon radish, black radishes and breakfast radishes, put in a container and add some cold water to crisp up the radishes, then put them in the fridge. Meanwhile in a pot add the vinegar, water, salt, sugar, mustard seeds, bay leaf and peppercorns bring to a simmer, ¼ the left over red radishes and add to the pickle liquid, pour into a container and let pickle for at least 16 hours, the longer the better for a softer texture and more developed flavour.

3. 3

   Grapefruit Dressing

   Juice the grapefruits and add juice to a bowl, add the rest of the ingredients and stir well.

4. 4

   To Plate

   Decoratively place the Huon Ocean Trout and roe on the plate, add the radishes and flowers, dress the trout and serve.