Ocean trout tartare with tomato tea

title="Ocean trout tartare with tomato tea"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Ocean-trout-tartare-with-tomato-tea.jpg" srcset="https://img.taste.com.au/I6aLK9ei/w720-h480-cfill-q80/taste/2016/11/ocean-trout-tartare-with-tomato-tea-77765-1.jpeg 720w, https://img.taste.com.au/B9QVWED3/w643-h428-cfill-q90/taste/2016/11/ocean-trout-tartare-with-tomato-tea-77765-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Ocean trout tartare with tomato tea"
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• 2:45 Prep


• 
  6 Servings


• Advanced

Escape the hustle and bustle with this relaxed appetiser that will satisfy your tastebuds.

Featured in
Starters recipes, Fish recipes

Ingredients

• 500g sashimi-grade ocean trout fillet


• 1 small red onion, very finely chopped


• 2 shots (60ml) vodka


• Micro herbs (see note) or small herb leaves, to garnish

Tomato tea

• 1kg vine-ripened tomatoes


• 1/4 red onion, chopped


• 1/4 cup basil leaves


• 1 garlic clove


• 1 tablespoon Worcestershire sauce


• 2 drops Tabasco


• 1 teaspoon sugar

Method

• 
  
  
  Step 1
  
  
  
  
  For the tea, remove tomato stalks and set aside. Blend tomatoes with remaining ingredients until smooth. Line a sieve with muslin or a clean chux, then set over a bowl. Pour tomato mixture into the sieve and drain for up to 2 hours or until you have about 1 1/2 cups (375ml) liquid. (Don't stir during this time, or your 'tea' will be cloudy.) Discard solids. Add reserved stalks to liquid, then chill while you prepare the trout.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Line a tray with plastic wrap. Arrange six 7cm ring moulds on the tray (or use lined ramekins or dariole moulds).
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Finely chop trout, then combine with onion and vodka in a bowl. Press the mixture into the ring moulds, then chill for up to 30 minutes (any longer and the vodka will start to cook the trout).
  
  
  


• 
  
  
  Step 4
  
  
  
  
  To serve, transfer the ring moulds to serving plates using a fish slice. Remove moulds, then garnish the trout tartare with micro herbs. Serve with the tomato tea to drizzle around the trout.
  
  
  

Nutrition

• 781 kj

  Energy




• 7g

  Fat Total




• 2g

  Saturated Fat





• 18g

  Protein





• 116.1mg

  Sodium




• 6g

  Carbs (sugar)




• 6g

  Carbs (total)

All nutrition values are per serve

Notes

Micro herbs are available from selected greengrocers and growers' markets.

• Author: Valli Little


• Image credit: Mark Roper


• Publication: Taste.com.au

Source: taste.com.au