Gourmet Trout Ballotine

    4 days 2 hours

    Ocean trout stuffed with herbs, rolled up in cling wrap then poached. Served over cucumber salad with crabmeat, roe and chillies then drizzled with lemon olive oil.

    1 person made this

    Serves: 10 

    • 1 1/2 kg ocean trout fillet, skinned and brown removed
    • salt, to taste
    • cayenne pepper, to taste
    • 1/4 cup flat leaf parsley, chopped finely
    • 1/4 cup dill, chopped
    • 1/4 cup chives chopped
    • 2 spring onions, chopped
    • 2 tablespoons lemon juice
    • 1 cup olive oil
    • 1 medium cucumber, seeded and sliced
    • 1 bunch chives, chopped
    • salt and pepper, to taste
    • 250g crabmeat
    • 100g ocean trout roe
    • 2 chillies, seeded and chopped
    • salt and pepper, to taste

    Preparation:3days18hours  ›  Extra time:8hours chilling  ›  Ready in:4days2hours 

    1. Cut the belly section of the fillet, keeping the cylindrical shape. Season with the salt and cayenne pepper. Stuff with parsley, dill, chives and spring onions.
    2. Roll up tightly with cling wrap, keeping the cylindrical shape and tying the ends to make a waterproof container. In a saucepan, heat water to 65 degrees C then cook meat for 3 minutes. Remove saucepan from stove and allow to cool. Refrigerate overnight. Remove from fridge, then slice into 2cm slices (while still wrapped in cling wrap). Remove cling wrap.
    3. In a bowl, whisk together lemon juice and olive oil. In a separate bowl, mix together cucumber, half of the chopped chives and two tablespoons of lemon oil mix. Use for serving.
    4. Combine crabmeat with the roe, chilli and two tablespoons of the lemon oil. Season with salt and pepper.
    5. Serve cucumber salad on the plate, top with the roe and crab mixture then place the trout on the top. Pour over any remaining lemon oil.

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