CURED ALPINE TROUT, GREEN CITRUS 'LECHE DE TIGRE' DRESSING & CITRUS SALSA
Leaning into a new category of seasonality, Scott Eddington, owner and head chef at Kensington’s Arnold’s, prepares us two dishes using green citrus, harnessing their powerful essential oils and high acid juice to perfume.
A South-American take on cured Alpine Trout, this dish also features a 'Leche de Tigre' dressing and citrus salsa made with early-season green citrus grown by Gabby in Mildura, Millewa Mallee country. Scott makes use of the whole fruit, skin, flesh and juice.
Following this, we have an additional recipe from Scott using green citrus in a different way. Scroll to the bottom for his recipe for Tomatillo & Green Citrus Sorbet with Jalapeño Granita.
CURED ALPINE TROUT, GREEN CITRUS 'LECHE DE TIGRE' DRESSING & CITRUS SALSA
INGREDIENTS
500g Alpine trout
50g sea salt
Zest of 1 green Cara Cara orange
Zest of 1 green Imperial mandarin
The head and bones of the trout
100ml good quality olive oil
Juice of 1 green Cara Cara orange
Juice of 1 green Imperial mandarin
50ml lemon juice
Pinch of salt
1 green Cara Cara oranges
1 green Imperial mandarins
1 red chilli
1 bunch of coriander
Pinch of salt
Olive oil
METHOD
Fillet and skin the trout, keeping all the bones and head for the sauce.
Zest the green citrus (reserve the rest for sauce) and mix with the salt.
Cover the fillets and cure for 45 mins in the fridge (after 45, gently wipe off zest and salt from fish and store in the fridge until ready to serve).
Mix just the bones and all the citrus in a mixing bowl and mash up as much as you can. Set aside in the fridge for 1 hour.
After an hour, strain off the fish & citrus juice. Set liquid aside.
Fry the head of the fish in a pan with olive oil and cover with water, simmer for 30 mins on low and then strain.
Slowly whisk in the fish citrus mix into the fish head stock to achieve an emulsified dressing. Season with salt and lemon juice.
Zest citrus into a bowl, then segment and dice citrus. Add this to the bowl.
Finely mince chilli and coriander. Mix with citrus zest and flesh. Add olive oil until wet. Season with salt.
To serve, thinly slice trout and arrange on a plate, dress liberally with leche de tigre dressing and then top with salsa. If available, garnish with Kikones, also known as puffed corn.
BONUS RECIPE
TOMATILLO & GREEN CITRUS SORBET WITH JALAPEÑO GRANITA
INGREDIENTS
800g tomatillo, washed and quartered
150g white sugar
50g glucose
150g water
1 green Cara Cara orange
250g green jalapeños
500ml water
20g salt
200g white sugar
METHOD
For the sorbet, simmer tomatillo in sugar, water and glucose on the stove for 10 minutes or until the tomatillos begin to soften.
Add 50g of green cara cara juice as well as half a teaspoon of zest and pour into an ice cream maker. Freeze overnight and then spin twice when required.
For the granita, mix water and salt. Set aside.
Slice jalapeño, including seeds and place in a sterilised jar with the water and salt brine.
Ferment at room temperature for 5 days, strain and reserve liquid.
Mix sugar and jalapeño liquid until sugar is dissolved, place in a shallow try and put in the freezer.
Whisk with a fork every hour until it forms an icey, granita texture. Cover and keep in the freezer until required.
To serve, spoon the sorbet and top with jalapeño granita. Garnish with more green citrus zest.
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