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Tartare of Macquarie Harbour Ocean Trout with Goat’s Cheese

Recipe by Tetsuya Wakuda from Short Orders

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Ingredients

250 g Macquarie Harbour Ocean Trout trimmed & cut into small dice
White pepper
1 tablespoon Olive Oil
1 egg yolk
60 g fresh Goat's Cheese *see note
¾ tablespoon chive chopped
1 tablespoon chopped Onion green
1 teaspoon Coriander chopped
1 teaspoon Parsley chopped
1 teaspoon Caper finely chopped
½ teaspoon Ginger
1 teaspoon finely chopped Anchovy
1 Garlic Clove finely chopped
½ tablespoon mirin
½ tablespoon Soy sauce
¼ teaspoon Lime Zest
½ teaspoon Lime juice
sea salt
roasted sesame seed
black sesame seed
1 teaspoon black olive paste
2 tablespoons Ocean Trout Fillet Roe
1 cup Master cress leaves

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Method

Season diced Ocean Trout with white pepper and olive oil. Combine together gently with egg yolk.
Cover with plastic wrap and refrigerate until ready to use.
Mash goat’s cheese with the back of a fork or spoon and combine all remaining ingredients.
Gently mix Ocean Trout together with goat’s cheese mixture until fish is well coated with mixture.
To serve, place well oiled baking rings (5cm width) onto the centre of serving plates.
Spoon the Ocean Trout mixture inside each baking ring and pack gently.
Garnish with Ocean Trout roe and master cress leaves

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Notes & Tips

(* when selecting goat’s cheese, choose a variety that is not too salty in taste, if unavailable reduce quantity of soy sauce and adjust to your palate).