Smoked Steelhead Trout (Video)
Buttermilk Ponzu, Chive Oil, Caramelized Cucumber, Golden Osetra Caviar, Fresh Origins Micro Sun Daisies
Chef Randy Rucker of River Twice | Philadelphia
“The Fresh Origins Micro Sun Daisy Mix™ brightens up any dish and after tasting them I knew I wanted to do something smokey and rich. We've been working with a trout company in the Hudson Valley and have had great luck with a cold smoking application, so we went that way. I knew the daisies would harmonize with the buttermilk ponzu and that the caviar would round out the dish with its salinity and texture.” — Chef Randy Rucker
INGREDIENTS
Smoked Trout:
1 whole steelhead trout, cleaned and dry-aged at least 7 days
Kosher salt
2-inch applewood smoke stick
Buttermilk Ponzu:
100 grams yuzu
75 grams mirin
50 grams garlic
100 grams white soy
1 kilogram buttermilk
½ gram xanthan gum
Chive Oil:
300 grams chives
300 grams grapeseed oil
Caramelized Cucumber:
1 English cucumber, halved lengthwise
Kosher salt
Extra virgin olive oil
To Assemble and Serve:
Extra virgin olive oil
Maldon salt
Golden osetra caviar
Fresh Origins Micro Sun Daisy Mix™
METHOD
For the Smoked Trout:
In a shallow baking dish, liberally season both sides of fish with salt. Let cure 3 minutes. Rinse and dry thoroughly. Transfer cured fish to a wire rack and place in a cold oven. Place smoke stick on an aluminum foil-lined sheet tray and place it under the oven rack with the fish. Light stick and let burn completely. Remove fish from oven and refrigerate immediately. Once cooled, portion fish into 2-ounce cubes. Refrigerate.
For the Buttermilk Ponzu:
Add all ingredients to a blender. Blend 2 minutes on high speed. Strain mixture, transfer to an airtight container and refrigerate.
For the Chive Oil:
Add all ingredients to a blender. Blend 2 minutes on high speed. Transfer mixture to a saucepan over medium heat. Gently cook to release the chlorophyll, then immediately transfer to a bowl set over an ice bath. Once cooled, pass mixture through a fine mesh sieve and transfer to a piping bag. Refrigerate until the water separates from the oil. Cut the tip of the piping bag to release water, then transfer remaining oil to a squeeze bottle and refrigerate.
For the Caramelized Cucumber:
On a work surface, score cucumber and gently season with salt.Let cure 30 minutes, then dry thoroughly. Prepare and heat a plancha. Cook cucumber flesh side down until caramelized. Once caramelized, portion into 1-inch half moons. Transfer to an airtight container and cover with enough olive oil to submerge. Refrigerate.
To Assemble and Serve:
Heat oven to 225°F. Place Smoked Trout on a sheet tray and roast 6 minutes, or until warmed through. Let rest, then season with oil and salt. Working in a circle formation, arrange Smoked Trout and Caramelized Cucumber on a serving plate. In a small mixing bowl, stir together Chive Oil and Buttermilk Ponzu. Be careful not to overmix. Pour mixture into the center of the circle. Garnish Smoked Trout with caviar and Fresh Origins Micro Sun Daisy Mix™.
