The temperature has been soaring in Melbourne in the last few days (up around the 44°C mark) hence the need for simple low temperature cooking. This is my adaption of Jacques Reymond's fabulous Slow Cooked Ocean Trout which I sampled at the Taste of Melbourne 2008. The addition of a simple wasabi egg yolk sauce transforms this fish into a gourmet meal.
Slow Cooked Ocean Trout with Wasabi Dressing
4 ocean trout fillets
1 tablespoon olive oil
1 Lebanese cucumber
Egg Yolk Dressing:
2 egg yolks
1 teaspoon wasabi paste (or to taste)
1 teaspoon sugar
freshly ground pepper
300 ml fresh cream
verjuice (or dry vermouth)
Dill, coriander and broadleaf parsley for garnish.
Remove any bones from the fish with tweezers. Coat the bottom of the baking tray with the olive oil and add the fillets skin side down. Put the pan in to a cold oven then heat it to 120°C. The fillets will take 25 minutes to cook. Meanwhile, mix the egg yolks, wasabi, sugar, pepper and salt with some of the cream to get a smooth consistency. Add verjuice or vermouth to taste then add more cream until you reach the desired consistency. This will thicken as it stands. If the mixture curdles, beat in another egg yolk then add some more cream.
To serve, place some cucumber slices on the plates, then the cooked ocean trout fillets. Drizzle with the egg yolk dressing and scatter dill, coriander and parsley on top. Enjoy.