Ingredients
Cucumber Sorbet
2 cups cucumber juice
1/2 cup corn syrup
1/4 cup sugar syrup
1 Lemon, juice only
1 pinch sea salt
1/2 tsp ground white pepper
Fromage Blanc
250g Meredith Dairy marinated goat's curd
250ml cream
2 shallots, finely chopped
1/2 tbsp chives, finely chopped
1 tbsp flat leaf parsley
1 Lemon, juice only
Salt and ground white pepper to taste
Goat's Milk Jelly Sheet
500ml goat's milk
7.5g gelatine
Citrus cured Ocean Trout
2 Whole ocean trout, filleted, skinned and pin boned
100g sea salt
30g sugar
10 coriander seeds
10 white peppercorns
1 lime, zested
1 lemon, zested
1 orange, zested
Method
Cucumber Sorbet
1. Combine cucumber juice with corn syrup, chilled sugar syrup, lemon juice, salt and pepper. Stir well to combine and freeze over night in a pacojet container before spinning into a sorbet.
Fromage Blanc
1. Combine cheese and cream together in a bowl and place in the refrigerator until cold. Using a whisk begin to “crush” the cheese so that it breaks down, then gently stir until all lumps have been removed. Fold in the remaining ingredients and adjust seasoning to taste. Place into a piping bag with a large round nozzle.
Goat’s Milk Jelly Sheet
1. Combine in a small pot and heat to about 95 degrees, but do not boil. Pour into a small deep square container and set in the fridge. Slice on mandolin when set.
Citrus Cured Ocean Trout
1. Using a mortar and pestle pound together the peppercorns and coriander seeds, then add the sea salt, sugar and citrus zests. Mixture will cure 2 sides of ocean trout.
2. Lay out a large sheet of plastic wrap and place the whole Ocean trout fillet in the centre and cover with half of the citrus curing mixture. Gently rub the curing mixture into the flesh then turn over and repeat on the other side. Wrap tightly in the plastic wrap and cryovac in a large bag and cure for 12 hours.
Recipe provided by Wildfire Sydney