Huon Ocean Trout Sashimi, Radishes, Grapefruit
This recipe from Chef Josh Retzer of Stillwater is a fresh, bright and flavour packed take on Huon Ocean Trout sashimi. Delicate preparation and artful assembly is guaranteed to impress your guests or that someone special.

- Preparation:
- 40 Minutes
- Cooking:
- 1 Minutes
- Serves:
- 2
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
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
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
Grapefruit Dressing
Juice the grapefruits and add juice to a bowl, add the rest of the ingredients and stir well.
-
4
To Plate
Decoratively place the Huon Ocean Trout and roe on the plate, add the radishes and flowers, dress the trout and serve.
Huon Ocean Trout Sashimi, Radishes, Grapefruit