1.2 kg piece sashimi-grade ocean trout, pin-boned, skin on
⅓ cup finely chopped soft herbs, such as dill, parsley and chives
1 baby fennel bulb, thinly shaved on a mandolin, fronds reserved
1 beetroot, cut into julienne
½ ruby grapefruit, segmented
extra-virgin olive oil, for drizzling
crème fraîche and crusty baguette, to serve
250g rock salt
200g caster sugar
2 large beetroot, coarsely grated
½ cup coarsely chopped dill
½ ruby grapefruit, finely grated rind and the juice
½ cup good quality mayonnaise
1 tsp Dijon mustard
1 small garlic clove, finely grated
½ lemon, juice and finely grated rind
1 celeriac, cut into julienne
2 shallots thinly shaved
1 For beetroot cure, mix ingredients in a bowl. Spread half the mixture in a container large enough to fit trout snugly, place trout on top and spread remaining cure over. Cover and refrigerate overnight.
2Remove trout from cure, brush off any remaining mixture and pat dry with paper towels.
3For the remoulade, stir mayonnaise, mustard, garlic and lemon juice in a large bowl to combine. Season to taste. Add celeriac and shallots. Toss to combine.
4To serve, place trout on a serving plate and scatter with herbs, fennel, beetroot and grapefruit. Drizzle with oil. Serve with celeriac remoulade, crème fraîche and crusty baguette.
Beetroot is a gutsy vegetable and when used to cure trout (or salmon), magnifies the fish’s already potent flavours. While a bold white could work, a light red can not only stand up to the punch of the cured trout but makes for a neat colour co-ordination. Gamay is still quite rare in Australia, so it’s good to see plantings is the Macedon Ranges. The Lyons Will is tight, bright and refreshing with a thread of umami flavour that works well with the equally savoury beetroot. The accompanying celeriac salad acts as a pillow to the power-packed ocean trout.