Avocado and verjuice jelly with cured ocean trout

A gorgeous and refreshing dish to accompany your glass of white or champagne. You can customise the "rawness" of the trout, by adjusting the marinating time.

Avocado and verjuice jelly with cured ocean trout Credit: Kitti Gould

• serves

  6

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Mid

Stream free On Demand

From The Vine

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 375 ml (1 ½ cups) verjuice, plus a splash extra
• 1 tsp caster sugar
• ¼ bunch chervil
• 1 ½ large ripe avocados that have not been refrigerated
• 2 ½ leaves gold strength gelatine, 2 g each
• ½ tsp sea salt
• 1 tsp extra virgin olive oil, plus extra for drizzling
• Watercress, to serve

Cured ocean trout

• 1 side skinless ocean trout, pin boned
• 130 g (1 cup) sea salt
• 220 g (1 cup) caster sugar
• 1 cup finely chopped dill

You will need to start this recipe 1 -2 days ahead

Chilling: 3 hours

Marinating time: 24 - 48 hours

Instructions

1. For the cured ocean trout, trim the fish to create a more even sized side of trout. Mix together the salt, sugar and dill, then spread half the mixture on the base of a platter or tray large enough to fit the fish. Place the fish on top, cover with the remaining salt and sugar mixture, then cover in plastic wrap, place a tray on top followed by a weight. Refrigerate for 24 - 48 hours depending on how ‘raw’ you wish it to be.
2. Meanwhile, place the verjuice and sugar in a small saucepan and bring to a gentle boil, stirring to dissolve the sugar. Take off the heat immediately, stir in the chervil (reserving a few sprigs to serve) and set aside to infuse.
3. Soak the gelatine sheets in a bowl of cold water for 5 minutes or until softened, then squeeze out the water. Add to the warm verjuice and stir until the gelatine melts. Stand until completely cool.
4. Peel the avocados, dice into 2 cm chunks and place into a bowl. Drizzle with a little verjuice to stop oxidation, then add the salt, a few chervil leaves and the olive oil and gently toss. Divide the avocado between 6 x 120 ml capacity dariole moulds or ramekins.
5. Strain the completely cooled verjuice mixture into a jug, then pour into the moulds. Cover the moulds with plastic wrap and refrigerate for 3 hours or until set.
6.  To serve, unwrap the ocean trout and scrape off most of the cure. Use a long thin knife to thinly slice the cured ocean trout.
7. To serve, dip the moulds into a bath of hot water for 20 seconds, then invert onto serving plates. Add the sliced ocean trout, watercress and a sprig of reserved chervil.  Season the avocado jelly and drizzle with a little olive oil.

 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

From The Vine

Watch The Full Episode Here

G

Watch The Full Episode Here

G