Ian Curly’s Huon Ocean Trout Crudo

Ian Curly is one of the most in demand chefs in Australia. Not only is he executive chef to a number of high profile restaurants in Victoria but is also highly sought after to present at events and on popular TV shows such as Masterchef.

With a traditional approach to cooking, Ian has seen food trends come and go, but his philosophy remains the same, ‘Keep it honest and flavorsome – it’s as simple as that.’

Ian attended the recent Fore Chefs event at Tasmania’s Barnbougle, one of Australia’s premier golf courses, where he prepared his famous Crudo using our Huon Ocean Trout. We’re lucky to be able to share his recipe here and hope you enjoy!

Ian Curly’s Huon Ocean Trout Crudo
20 Minutes
6 Hours


  • 2 Sides Fresh Huon Ocean Trout (skin off)
  • 100g Salt
  • 50g Sugar
  • 8 Cloves
  • 25 Peppercorns
  • 1 tbsp Fennel seeds
  • 1/2 bunch Tarragon
  • 4 Fennel
  • 100g Brown sugar
  • 200ml White vinegar
  • 500ml Water
  • 4 Licorice sticks
  • 22 Star anise
  • 10 Oranges
  • 200g Brown sugar
  • 3 Tbsp Pernod
  • 3 Cloves


  1. 1

    Preparing the trout

    Place 100g salt, 50g sugar, 8 cloves, 25 peppercorns, 1 tbsp of fennel seeds and the tarragon into a food processor and pulse.
    Rub the salt mix into the trout well on both sides. Cover and leave for 6 hours. Wash and pat dry then slice as thinly as possible.

  2. 2

    Pickled Fennel

    Place fennel, brown sugar, white vinegar, 300ml of the water together with 2 sticks of liquorice and 12 star anise into a pot and bring to the boil. Leave to infuse and cool.
    Remove and clean the fennel and outer leaves. Slice the fennel thinly. Bring the remaining mixture back to the boil and then pour over the fennel. Leave to cool.

  3. 3

    Confit Orange

    Place 200g brown sugar, 200ml water, pernod, 2 sticks of liquorice, 10 star anise and 3 cloves into a pot and bring to the boil. Allow to cool and infuse and then bring back to boil and then pour over the orange segments.

  4. 4

    To Plate

    Layer the Trout slices onto a platter and then serve with the pickled fennel and confit orange layered on top.