Beetroot Cured Ocean Trout on Blinis with Crème Fraiche

Ingredients

Serves 6 to 8

• 1kg side ocean trout (skin on and pin boned)
• 200g fresh beets (2 medium beets)
• 375g caster sugar
• 250g rock salt
• 25g dill (picked and chopped)
• 200ml sour cream (creme fraiche )
• sprigs of fresh dill
• 100ml olive oil

Simple quick blini

• 1 cup of self-raising flour
• 1 large egg
• vegetable oil

Salsa cruda

• 4 tomatoes
• 1/2 clove garlic, finely chopped
• 30ml olive oil
• 1/8 cup mint leaves, chopped
• 1/2 lemon zest, finely grated
• 1/2 avocado cut in 5 mm dices
• 1/2 tsp sugar
• black pepper freshly ground – to taste
• salt – to taste

Method

Peel the beetroot and grate on a coarse grater. Mix in a bowl with the rock salt, caster sugar and 25 g chopped dill. Lay out a sheet of cling film approximately 90 cm long or long enough to fit the fish fillet lengthways, leaving 15 cm overlay at each end.

Spread the beetroot cure the length of the fillet on to the wrap and lay the fillet out skin side down on the cure. Spread the remaining cure over the flesh side. Wrap the fillet up in the plastic wrap.

Lay out another piece of plastic wrap the same size and then pick up the first parcel and wrap it again neatly and firmly.

Place the parcel in a tray with sides as liquid will leak out as the fish cures. Put a smaller tray on top and weigh it down with a few tins. Leave in the fridge for 24 hours, remove any liquid and turn the parcel once during the curing process.

When the curing is finished remove the trout from the parcel and scrape off any excess cure. Give the fish a light wash under a cold tap and then dry off between two pieces of kitchen paper. Slice the fish diagonally into long thin slices with a thin-bladed sharp knife.

Simple quick blini

Place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you've got a lovely, smooth batter.

Put a large non-stick frying pan on medium heat and add a little oil.

Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.

Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up.

Salsa cruda

Core the tomatoes and cut them into 5 mm dices.

Place in a large serving bowl with the garlic. If the tomatoes seem watery, drain them first in a colander for 20 minutes, tapping it once or twice.

Stir in olive oil, 1/4 cup of the mint, the lemon zest, sugar, and pepper.

Let rest for 2 hours for flavours to blend.

Add avocado and serve.

To serve

Lay the fish slices out decoratively on blini, add salsa and garnish with small quenelles of sour cream, a drizzle of olive oil and sprigs of fresh dill.

About Dale Lyman

Chef and Professional Cookery Teacher, William Angliss Institute

Dale's hospitality career began in regional Victoria where he developed a taste for the industry and a healthy respect for hard work. He commenced his cookery apprenticeship at Onions, moving onto Henry's, then the highly acclaimed Petit Choux.

Overseas travels took him to work throughout Europe, the Middle East, United States and Asia. Returning to Melbourne, Dale worked at some iconic restaurants including Florentine and the Adelphi before moving to Brisbane as head chef at Chevaliers.

In 2001 Dale qualified to become a professional cookery instructor, commencing at William Angliss Institute in 2002. He has helped to re-establish the institute as a leader in culinary competitions, in the roles of manager, trainer, convener and mentor.

Currently, he is a senior professional cookery instructor at the institute's centre for food, tourism and hospitality education. He has a life membership as Chef de Cuisine of the Australian Federation Victoria chapter and was instrumental in the forming the highly successful Australian Young Chefs Clubs.