Ocean Trout with Truffle Oil
Serves 4 as a main
4 x Brilliant Food Ocean Trout Portions
(take out of the fridge at least 1 hour prior to preparing this recipe)
4 x Leeks
Poaching Liquid (Equal parts white wine & chicken stock)
30ml Wine & Truffle Company Truffle Vinaigrette
Leaves for a cress salad – Mache, Watercress, Baby Spinach etc
Preheat oven to 180C
Prepare leeks – clean and slice length ways, and cut into presentation sized logs.
Butter a baking dish and lay out leeks, add 1cm poaching liquid & a small splash of extra virgin olive oil, season and cover with foil.
Bake for approximately 30 minutes. Remove from oven and stand in a warm spot.
Pan fry fish in a little butter and olive oil over a high heat to brown the skin.
Transfer to a baking tray lined with baking paper and bake for 2-4 minutes, or until just warmed through.
Centre the plate with poached leeks. Add the warm fish and drizzle with truffle oil or truffle vinaigrette. Serve immediately with tossed baby cress or leaf salad. Enjoy!
Smoked Kingfish Asian Salad
Makes 20 Canapés or serves 6 as an entrée
300g Brilliant Food Smoked Kingfish
1/2 cup finely chopped Chinese cabbage (optional)
¼ cup grated carrot
2 dessertspoon freshly chopped mint leaves
Coriander sprigs and/or
Crisp fried shallots (garnish)
½ red chilli seeded & chopped
1 garlic clove chopped
½ tablespoon brown sugar
½ tablespoon rice vinegar
1 tablespoon fresh lime or lemon juice
1 tablespoon fish sauce
1 tablespoon vegetable oil
Combine all dressing ingredients and leave to stand for 30 minutes minimum. Combine all salad ingredients except for the garnish. Dress the salad.
Arrange either on a platter with banana leaves, on individual spoons or on toasted croutons. Garnish with coriander and fried shallots. Enjoy!