Dilmah Seven Star TeaDilmah Seven Star Tea

Dilmah Peach Tea, orange-cured ocean trout slice, mascarpone, macadamia nut, sesame crumble, olive jam

Food : Main Courses

Dilmah Peach Tea, orange-cured ocean trout slice, mascarpone, macadamia nut, sesame crumble, olive jam

Ingredients

  • 1.4kg whole ocean trout
  • 50g Dilmah Peach Tea
  • 200ml orange juice
  • 200g mascarpone
  • 100g white miso
  • 150g macadamia nuts
  • 100g white sesame
  • 200g Liguria olives
  • 100g sea salt
  • 100g castor sugar
  • 50g Sichuan pepper
  • 100g trout caviar
  • 100g baby herbs

Method

  • Take the sides off the trout, discard the head and bones. Pin bone the sides and remove the ribs. Skin the fish and trim the tail.
  • Vacuum pack the sides with the orange juice, sugar, a pinch of salt, pepper and allow to cure overnight.
  • Drain juice from the fish and place on a tray skin side down.
  • Cook in hold mat at 69C for 35 minutes. The fish should feel slightly firm to the touch.
  • Blast chill till cold.
  • Cut across the fillets into 2cm portions and trim the belly to remove excess flesh.
  • Toast and roughly chop macadamia nuts.
  • Toast white sesame seeds.
  • Combine all ingredients together and leave aside.
  • Cook olives and sugar to a marmalade consistency.
  • Spread miso on the ocean trout portion and sprinkle with the macadamia crumble.
  • Garnish with trout caviar and baby herbs.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Peach