White Fish and Nectarine Ceviche
A sumptuously fresh, light lunch for the warmer weather.
375 ml verjuice
1 Tbs golden shallots, finely chopped
1 tsp sea salt
225 g skinless ocean trout fillet, cut into 2.5 cm cubes
50 g smoked salmon, finely chopped
1/2 small lemon, juiced
125 ml mayonnaise
1 tbs finely chopped fennel herb
Sea salt and freshly milled pepper
1 1/2 Tbs Yarra Valley salmon caviar
Combine verjuice, shallot and salt in a medium saucepan over a medium heat. When the temperature hits 60C, add the ocean trout and poach for one to two minutes or until the internal temperature reaches 60C then drain into a fine sieve.
Spread the trout and shallot onto a plate in a single layer and refrigerate until cool. Discard the cooking liquor. Toss the poached fish into medium mixing bowl along with the smoked salmon and stir to flake up the trout.
Next briskly stir in the lemon juice, mayonnaise, fennel and season to taste. Cut the wheaten bread and generously spoon on the brandade and anoint with caviar and a further twist of pepper
Credits: Alastair McLeod
Photo Credits: Alastair McLeod