recipes

Rainbow Trout Tartare Stuffed Avocado

This recipe for Rainbow Trout Tartare stuffed Avocado is from episode 10 of Fish the Dish starring Spencer Watts.

Serves: 4 as an appetizer

Ingredients

  • 8 ounces (227 g) rainbow trout fillet, deboned and skinned
  • 1 1/2 teaspoons (7.5 ml) minced shallot
  • 1 1/2 teaspoons (7.5 ml) minced, seeded jalapeño
  • 1 1/2 teaspoons (7.5 ml) minced fresh chives
  • 1 1/2 teaspoons (7.5 ml) minced fresh cilantro
  • 1 orange, zest
  • 2 teaspoons (10 ml) black sesame seeds
  • 1/2 teaspoons (2.5 ml) sesame oil
  • 1 teaspoon (5 ml) soy sauce
  • 1 teaspoon (5 ml) fresh lime juice
  • 1 1/2 teaspoons (7.5 ml) olive oil, plus more for the salad
  • 1 avocado
  • ½ lime (to rub on avocado), plus juice for salad
  • Kosher salt and freshly ground black pepper
  • 2 heads of frisée, leaves separated
  • 1 orange, segmented (for garnish)
  • 1 teaspoon (5 ml) ginger, frozen
  • Fried wonton wrappers, for garnish

Directions

  1. Place trout on a plate; transfer to the freezer until well-chilled but not frozen, about 10-15 minutes.
  2. Thinly slice trout lengthwise into 1/8-inch (3 mm) wide sheets. Cut each sheet into 1/8-inch (3 mm) long strips. Cut strips crosswise into 1/8-inch (3 mm) cubes. Place cubes in a medium bowl.
  3. Add shallot, jalapeño, cilantro, chives, orange zest, black sesame seeds, sesame oil, soy sauce, lime juice, olive oil, and stir all together.
  4. Lay plastic wrap over a flat surface. Cut avocado in half. Scoop the meat out of the shell, keeping it as intact as possible, and rub with a lime to keep from browning. Slice each half of the avocado as thinly as possible without cutting all the way through. Fan slices out slightly.
  5. Spoon the trout tartare into the centre of the avocado. Season with salt and pepper.
  6. Lift the edges of the plastic wrap up to enclose the avocado, and gently press the avocado around the tartare, shaping it into a ball. Twist the ends of the plastic closed. Place wrapped avocado balls in the refrigerator to chill for 20 minutes.
  7. Transfer to a paper-towel lined plate and season with salt.
  8. Add frisée to a bowl and drizzle with olive oil and lime juice. Toss.
  9. Remove plastic wrap from chilled, stuffed avocado and plate on a bed of frisée salad. Add orange segments, fried wontons, and grated frozen ginger for garnish.
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