Delicately cured ocean trout is immersed in premium Olivani Extra Virgin Olive Oil to create a silky texture and rich, clean flavour. Served with vibrant fennel oil, baby capers, shallot rings and fresh micro herbs, this elegant dish balances citrus freshness with subtle aniseed notes for a refined appetiser or shared platter.
Ingredients
Serves:
- 600 g ocean trout fillet, skin off, pin bones removed
- 15 mL flaked sea salt
- 10 mL CSR caster sugar (CSR Caster Sugar 12 x 1kg)
- 5 mL cracked black pepper
- 1 each lemon's zest
- 1 each orange's zest
- 1 each small fennel bulb, fronds reserved
- 125 mL Olivani Extra Virgin Oil (Olivani Olive Oil Extra Virgin 4 l)
- 2.5 mL flaked sea salt
- 250 mL Olivani Extra Virgin Oil
- 5 mL baby capers
- 1 each small shallot, rinsed and very finely sliced into rings
- each Micro herbs (micro dill, micro fennel or pea shoots)
- each Fennel fronds, reserved from fennel oil
- each Pinch of flaked sea salt
- each Pinch of cracked black pepper
Method
CURED OCEAN TROUT
600g ocean trout fillet, skin off, pin bones removed
3 tbsp flaked sea salt
2 tbsp CSR caster sugar
1 tsp cracked black pepper
Zest of 1 lemon
Zest of 1 orange
FENNEL OIL
1 small fennel bulb, fronds reserved
125ml (½ cup) Olivani Extra Virgin Olive Oil
½ tsp flaked sea salt
OLIVE OIL CURE
250ml (1 cup) Olivani Extra Virgin Olive Oil
TO FINISH
1 tbsp baby capers
1 small shallot, rinsed and very finely sliced into rings
Micro herbs (micro dill, micro fennel or pea shoots)
Fennel fronds, reserved from fennel oil
Pinch of flaked sea salt
Pinch of cracked black pepper
- Begin the cure at least 24 hours ahead. Combine the flaked sea salt, CSR caster sugar, black pepper, lemon zest and orange zest in a small bowl. Lay the ocean trout in a snug-fitting dish and press the cure mixture evenly over all surfaces. Cover tightly with plastic wrap and refrigerate for 4 hours.
- After 4 hours, rinse the trout under cold water to remove the cure completely and pat dry thoroughly with a paper towel. Place the trout back in a clean dish and pour over enough Olivani Extra Virgin Olive Oil to fully submerge it. Cover and refrigerate for a further 12 to 18 hours. The olive oil will firm and partially set in the fridge – this is normal.
- For the fennel oil, roughly chop the fennel bulb (not the fronds). Blanch in boiling salted water for 2 minutes, then drain and refresh in ice water. Drain well and pat dry. Blend the blanched fennel with the Olivani Extra Virgin Olive Oil and salt until very smooth. Strain through a fine sieve lined with muslin cloth into a small bowl, pressing gently to extract the bright green oil. Refrigerate until needed.
- Remove the trout from the olive oil cure and slice very thinly on an angle with a sharp knife, or break into large natural flakes.
- Arrange the cured trout across four chilled plates. Drizzle Olivani Extra Virgin Olive Oil over the fish, then gently place spoonfuls of the fennel oil over and around the fish. Scatter over the baby capers, shallot rings, micro herbs and reserved fennel fronds. Finish with a pinch of flaked sea salt and a crack of black pepper.
- Serve with toasted sourdough or crackers on the side.