Tetsuya Wakuda
Tartare of Macquarie Harbour Petina ocean trout with GOAT’S cheese
Serves 4
Ingredients
250 gm Macquarie Harbour Petuna Ocean Trout, trimmed and cut into small dice*
pinch of white pepper
1 tablespoon olive oil
1 egg yolk
60 gm fresh Goat’S cheese *
3/4 tablespoon chives, chopped (optional)
1 tablespoon green onion, chopped
1 teaspoon coriander, chopped
1 teaspoon parsley, chopped
1 teaspoon capers, finely chopped
1 teapoon anchovy, finely chopped
1 clove garlic, finely chopped
1/2 tablespoon mirin
1/2 tablespoon Kikkoman soy sauce
1/4 teaspoon lime zest
1/2 teaspoon lime juice
pinch sea salt
1 teaspoon dry roasted white sesame seeds
1 teaspoon black olive paste
1/2 teaspoon ginger juice
2 tablespoons ocean trout roe
1 cup master cress leaves
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 GoatT’S cheese with the back of a fork or spoon and combine all remaining ingredients.
Gently mix ocean trout together with goats 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 (or salmon roe) and master cress leaves
*if ocean trout is not available, tuna or salmon can be substituted
*when selecting Goat’S cheese, choose a variety that is not too salty in taste, if unavailalbe reduce quantity of soy sauce and adjust to your palate of saltiness.
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