src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoked-ocean-trout-with-wonton-crisps-and-wasabi-creme-fraiche.jpg" srcset="https://img.taste.com.au/vvq9mro8/w720-h480-cfill-q80/taste/2016/11/smoked-ocean-trout-with-wonton-crisps-and-wasabi-creme-fraiche-31889-1.jpeg 720w, https://img.taste.com.au/oQwDNdlv/w643-h428-cfill-q90/taste/2016/11/smoked-ocean-trout-with-wonton-crisps-and-wasabi-creme-fraiche-31889-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Smoked ocean trout with wonton crisps and wasabi creme fraiche"
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(1) Rate it
- 0:10 Prep
- 0:05 Cook
8 Servings- Capable cooks
Wasabi and pickled ginger pack a gentle flavour punch in this elegant seafood dish that's a sure-fire hit with sashimi lovers.
Featured in
Starters recipes, Asian recipes
Ingredients
- 200g (3/4 cup) creme fraiche or sour cream
- 1/2 teaspoon wasabi paste
- 750ml (3 cups) vegetable oil, to deep-fry
- 8 wonton wrappers
- 200g smoked ocean trout slices
- 1/2 Lebanese cucumber, thinly sliced lengthways
- 2 shallots, ends trimmed, thinly sliced diagonally
- 2 tablespoons pickled ginger
- 1/2 nori sheet, cut into thin strips
Method
Step 1
Combine the creme fraiche and wasabi paste in a small bowl. Taste and season with salt and pepper. Cover with plastic wrap and place in the fridge to chill.
Step 2
Place the oil in a large deep-frying pan or wok over medium-high heat. Heat to 180°C (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add the wonton wrappers, 1 or 2 at a time, and cook, turning once, for 15 seconds or until light golden brown. Transfer to a plate lined with paper towel. Set aside to cool completely.
Step 3
Divide the wonton crisps among serving plates. Top with the wasabi mixture, smoked ocean trout, cucumber, shallot, ginger and nori. Serve immediately.
Nutrition
815 kj
Energy
13g
Fat Total
6.5g
Saturated Fat
1g
Fibre
8.5g
Protein
11g
Carbs (total)
All nutrition values are per serve
Notes
Serves 8 as part of a degustation menu. Time plan tips: Prepare to the end of step 2 up to 10 hours ahead. Store the wonton crisps in an airtight container. Continue from step 3 just before serving.
- Author: Cynthia Black
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
Source: taste.com.au
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