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Maxwell - Cured and Smoked Rainbow Trout
Maxwell's restaurant offers a memorable culinary experience promoting seasonal produce from local suppliers, exclusively in the form of a multi-course tasting menu.
Every dish is carefully crafted and presented, while views of the winery, vineyards and the Fleurieu Peninsula lie just through the window. Head Chef Fabian Lehmann and the restaurant team place an emphasis on the high-quality produce that South Australia offers in abundance. Although Chef Fabian, is far from local. With a stellar career forged in the Michelin-starred restaurants of Europe, his exquisite multi-course tasting menu is a truly memorable dining experience in the heart of McLaren Vale Wine Region.
Try your hand at a recipe from a two Chef Hat restaurant with Chef Fabian's cured and smoked Rainbow Trout Recipe:
Cured and Smoked Rainbow Trout
- 10each Rainbow Trout
- 1000g Sugar
- 1000g Salt
- 50g Coriander Seed
- 20g Fennel Seed
- 5g Chili Flakes
- 150g Fresh Dill
Remove the fillets from the fish.
Roughly chop the dill, and combine in a large bowl with the salt, sugar and spices. Mix thoroughly. Spread half of the cure onto a tray. Place the trout on top, skin down, and cover with the remaining cure mix. Pack the cure down tightly around the fish. Cover, and refrigerate for 3 hours.
Remove the Trout from the cure and wash under cold water, pat dry. At this stage pin bone the fillets as the flesh will have firmed up and will make the process easier. Once the fillets have had all the bones removed, smoke at 60⁰C for 25 minutes. Remove from the smoker and allow to cool at room temperature. Once cooled refrigerate uncovered overnight, to dry and firm up. Reserve as needed.
Beurre Manie
- 250g Butter
- 250g Flour
In a kitchen aid, use the paddle attachment and combine the softened butter and flour. Mix well and reserve.
Trout Glaze
- 32each Gold Gelatin Sheet
- 500g Milk
- 500g Sour Cream
- 180g Beurre Manie
- 2.5g Agar Agar
- 10g Titanium Dioxide
In a container of ice water, place the gelatin sheets in the water individually so as they don’t stick together. Allow to soften (approx. 3 minutes), then remove, squeezing out any excess water. Reserve the hydrated gelatin.,
Add all the ingredients, apart from the gelatin to a large pot, mix well at room temperature. Place the pot onto the stove and bring to the boil, whisking regularly to avoid catching or clumps forming. Once the Agar Agar has been activated and the glaze has thickened, remove from the heat, and add the hydrated gelatin sheets. Mix well. Pass through a fine sieve and allow to cool.
Remove the skin from the trout fillets and cut to desired size. Place the portions onto a cake rack and place into a tray to catch excess glaze. Reheat the glaze gently, whilst whisking to create a smooth consistency. Remove from the heat and continue to whisk until the glaze is approximately 33⁰C, this is the ideal temperature for pouring and setting. Pour the glaze over the trout portions ensuring to cover completely and evenly. Once covered, place the tray into the fridge and allow to set for at least 1 hour.
Once set remove the portions from the cake rack and reserve as needed. Excess glaze on the tray can be recovered, and reheated again to glaze more portions if needed.
Photo copyright: Duy Dash
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