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www.sanfranciscocuisine.com The Premier Culinary Guide to Fine Restaurants and Wineries San Francisco Cuisine Volume XV
Lightly Smoked Tasmanian
Ocean Trout “Mi Cuit”
Chef Mark Dommen Serves 4
Wine Recommendation:
Anam Cara Pinot Noir, Chehalem Mountain, Willamette Valley 2009
1 lb Tasmanian Ocean Trout Apple Wood Smoking Chips 1 large Yukon Gold Potato
4 tbsp Grapeseed Oil
1 cup White Vinegar
4 Eggs, organic, medium sized
Fleur de Sel to taste
Black Pepper, freshly ground,to taste
For the Vinaigrette:
4 oz Pancetta
1/4 cup Grapeseed Oil
4 small Shallots approximately
2 oz chopped
1/4 cup Sherry Vinegar
1/4 cup Wild Flower Honey
1/4 cup Vegetable Stock
Sea Salt to taste
Black Pepper, freshly ground, to taste
To Serve:
1 tbsp Crème Fraîche
1/2 bunch Watercress, cleaned and picked 1 tbsp Tarragon, chopped
1 tbsp Chives, chopped
• Filet the Tasmanian ocean trout and remove all the bones but keep the skin on, it’s easier to handle in the smoker with the skin on.
• Place in a cold smoker and smoke over apple wood chips for at least 30 minutes. Remove the lets from the smoker and then remove the skin and any of the fat on the skin side of the let.
• Spread a piece of plastic wrap out on a cutting board and wrap the lets together to form a tight tube, this should take several layers of plastic. It should look like a long sausage at this stage.
• Place the wrapped ocean trout in the refrigerator until ready to use.
• Cook the potato in salted boiling water until cooked but still very rm. The potato is cooked when a metal skewer can penetrate the potato with a little resistance. The potato needs to be rm and not too soft.
• Drain the potato and when it’s cold enough to handle, peel and cut it into a julienne using a Japanese mandolin with the middle-sized teeth.
• Place the julienne potato into a bowl, and mix to taste with the sea salt and fresh ground black pepper.
• Heat four blini pans over medium heat and place a tablespoon of grapeseed oil in each pan. Divide the potato mixture into each pan and pack down the potatoes until a nice rössti cake forms, cook until a golden crust forms.
• Turn the potato rössti over and cook until this side also had a golden brown crust. Remove the rössti from the pan and place on a plate lined with a paper towel and keep warm.
• Preheat the oven to 150°F and add a pan of hot water to the oven to create some humidity or light steam.
• Portion the ocean trout into 2 ounce sized portions by cutting directly across the tube of trout. It is key to leave the trout wrapped with plastic as this will help hold the shape and keep the trout perfectly round.
• Season the trout with salt and place into the oven at 150° F for 18-20 minutes. The trout will cook at this temperature, but it will still have that same raw appearance.
• While the trout is cooking, place a medium sized sauce pot on the stove and ll it with water to poach the eggs.
• When the water has come to a boil, add a cup of white wine vinegar to the water and drop in the chicken eggs one at a time.
• Turn down the heat and cook until the whites are rm but the yolk is still runny.
• Remove from the water and season with fresh ground pepper and some eur de sel.
For the Vinaigrette:
• Cut the pancetta into small pieces and place in a small saucepan over medium heat; render the fat from the pancetta.
• Drain the pancetta onto a plate lined with paper towel and then add the 1/4 cup of grapeseed oil to the pan along with the chopped shallots.
• Lower the heat and sweat the shallots until they are translucent. The shallots will pick up some of the color left behind form the pancetta, but they should not caramelize during this process.
• Next add the sherry vinegar, honey and vegetable stock. Bring to a boil and then turn down and allow the avors to come together. This should take about 5 minutes.
• Add the pancetta back to the vinaigrette and season to taste with sea salt and fresh ground black pepper. Set aside.
To Serve:
• Divide the crème fraîche evenly among four plates. Top the crème fraîche with a warm potato rössti.
• In a small bowl, toss the watercress with some of the pancetta vinaigrette and divide among the four plates placing it on top of the potato rössti.
• Remove the tasmanian ocean trout from the oven and remove the plastic wrap. Place the trout on top of the watercress and then the poached egg on top of the trout.
• Finally, heat the pancetta vinaigrette and nish it with the chopped tarragon and chives and spoon this around the plate. Serve.
Recipes