May 22, 2019

TROUT, CRAB AND NAARTJIE

Luke Dale Roberts

by chef Luke Dale Roberts of The Test Kitchen

Serves 8

INGREDIENTS

Trout

2 sticks lemongrass

200g demerara sugar

200g rock salt

zest of two lemons

1 trout fillet

King crab

1 leg of picked Alaskan king crab

Dill snow

50g naartjie juice

60g turnips, sliced

100ml dashi

20ml sake

25g dill

50ml orange juice

10ml lemon juice

Lime panna cotta

15ml hanepoot

20ml white wine

0,5 leaves gelatine

zest of 1 lime

100g Greek yoghurt

Preserved lemon dressing

100g preserved lemon

10g soya sauce

10g sake

4g sherry

20g onions

4g toasted garlic

3g wholegrain mustard

40g oil

Garnish

juice of 1 lemon

100ml canola oil

1 sheet of brique pastry

20cm Kataffi

picked dill

mizuna

borage flowers

calendula

METHOD

Trout

  1. Chop the lemongrass and place into the blender along with the sugar, salt and lemon zest. Blend for 6 minutes or until a wet and sticky cure is formed.
  2. Insuring the trout is clean of any bones, cover the trout – skin side and flesh – with the cure for 1 hour. Rinse the cure off with cold water.
  3. Remove the skin of the trout, cut the fillet width ways into three even portions. Slice these portions into strips (length depending on the size of the trout and width of 0.5cm) and finally into 0.5cm x 0.5cm blocks.
  4. Cover with a damp cloth and set aside in the fridge.

Dill snow

  1. Place the naartjie juice, sliced turnips, dashi and sake into a pot and reduce to 250ml.
  2. In the meantime, pick and wash the dill.
  3. Once the naartjie mix has reduced, strain (discarding the turnip) and cool over ice. Place the cold naartjie mix into a blender along with the orange juice, lemon juice and dill. Blend for approximately 2 minutes on a high speed.
  4. Strain through a chinois and pour the dill mix into small trays and freeze.
  5. Once frozen, scratch the mix with a fork (to form a granita consistency). Keep this frozen.

Lime panna cotta

  1. Bring the hanepoot and white wine to a boil.
  2. Bloom the gelatine in ice water and once the liquid has reduced by half, whisk in the gelatine and remove from the heat.
  3. Mix the lime zest into the yoghurt and slowly pour the liquid into the yoghurt, whisking as you go.
  4. Set the panna cotta into small ramekin bowls 15ml in each.

Preserved lemon dressing

  1. Remove the pith and rind of the preserved lemon, only keeping the peel. Rinse the peel well to remove any excess salt and bitterness.
  2. Place all ingredients listed into a blender, except for the oil. Blend and slowly pour in the oil until a smooth paste is formed.
  3. Pass the mixture through a drum sieve.

Garnish

  1. Combine the lemon juice and canola to form a dressing.
  2. As for the brick pastry and kataffi – preheat the oven to 160°C. Cut the brick pastry into rounds with a cutter (5cm in width) and then cut the rounds into quarters. Place onto a baking tray with parchment paper and bake for 8 minutes or until golden brown.
  3. Similarly, for the kataffi, cut into 2cm strips and place onto a separate baking tray. Bake also for 8 minutes or until golden brown.
  4. Refresh the herbs used for garnish in ice water.

PLATING

  1. Dot three very small blobs of preserved dressing onto each panna cotta.
  2. Mix the trout cubes and crab in a bowl (80% trout and 20% crab) dress with the lemon dressing and season to taste with Maldon salt.
  3. Place a tablespoon of the trout and crab mix on top of each panna cotta pot.
  4. Assemble the garnish on top of the trout and crab mix – placing three triangles of kohlrabi and three triangles of the brick pastry, as well as portion of kataffi on top.
  5. Finish with the herbs, assembling each neatly to make the dish look beautiful and fresh. Finish table side with a spoon of the dill snow/granite.
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