Citrus-cured Trout with Dressed Herbs and Caviar
By OcadoLife
Published on 29 December 2022
Chef John Chantarasak draws on his dual British-Thai heritage for his mouth-watering food, and his Citrus-cured Trout with Dressed Herbs and Caviar is a Thai-style take on a refreshing fish starter that combines sour, sweet, salty and spicy flavours. Trout caviar adds a rich, luxurious touch to the dish that’ll wow guests.Time and servings
30 minsTotal time
5Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 2 trout fillets
- 1 pinch of of sea salt flakes, to sprinkle
- 1 tbsp of palm sugar
- 3 tbsp of fish sauce (gluten free if required)
- 6 tbsp of lime juice (approx. 3 limes)
- 0.5 tsp of chilli flakes
- 0.5 tsp of kashmiri chilli powder
- 3 tbsp of coriander leaves
- 2 tbsp of mint leaves
- 2 salad onions, thinly sliced
- 2 stalks of lemongrass, thinly sliced
- 3 tsp of trout caviar
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Using a sharp knife, peel back the skin from the trout fillets in a single piece. Line a baking tray with baking paper, lay the trout skin on top and sprinkle with sea salt. Top with another sheet of baking paper and bake for 10-15 mins, until crispy. Set aside to cool completely, then break into shards.Step 2
Meanwhile, slice the trout fillets lengthways into long, thin slices about ½cm thick and arrange on a serving platter in a single layer.Step 3
In a bowl, make a dressing by mixing together the palm sugar, fish sauce, lime juice, chilli flakes and chilli powder.Step 4
In a separate bowl, combine the herbs, salad onions and lemongrass. Add 3 tbsp of the dressing and gently toss to coat.Step 5
Sprinkle the trout with flaky sea salt, then spoon over the remaining dressing. Top with the herby salad onion and lemongrass mixture, trout caviar and crispy skin, and serve.