Carpaccio of Petuna Ocean Trout, capers and radish
Grapeseed oil, for frying
60 gm salted capers, rinsed, drained
Large pinch of saffron threads
100 gm crème fraîche
¼ tsp yuzu koshu (see note)
4 pinches of piment d’Espelette (see note)
300 gm piece of Petuna Ocean Trout, skinned, boned (see note)
12 mixed baby radishes, washed
Extra-virgin olive oil, to serve
1 large green sorrel leaves
12 large sprigs bronze fennel fronds (see note)
1 Heat 2cm oil in a saucepan to 180C. Add capers and fry until they stop bubbling (this means there’s no more moisture so they’ll stay crisp; 2-3 minutes). Drain on paper towels.
2 Dry-roast saffron very lightly to just release its aroma (10 seconds). Set aside.
3 Mix crème fraiche, koshu and a pinch of salt just enough to loosen (don’t overwhip). Spread mixture on chilled serving plates using the back of a spoon to form large rounds. Crush saffron threads with your fingers and sprinkle across the cream, then sprinkle with a pinch of the piment d’Espelette each.
4 Slice ocean trout into even 5mm-thick slices and arrange on the seasoned cream. Season with a pinch of sea salt flakes.
5 Thinly slice radishes straight onto ocean trout with a mandolin, scatter with capers and drizzle with extra-virgin olive oil. Finish with a few pinches of finely sliced sorrel and fennel fronds and serve.
Note Yuzu koshu is a Japanese condiment available from Japanese grocers. Piment d’Espelette, pepper from the Basque region of France, is available from select delicatessens and the Essential Ingredient. Choose a nice thick part of ocean trout: middle loin either side of the spine or the shoulder. Bronze fennel fronds are available from select greengrocers; if they’re unavailable use regular fennel fronds.
“This is an example of the comforting fresh raw fish dishes I like. It relies on crème fraîche, spice and fragrance and the natural oiliness of the fish rather than big dressings. It’s a simple and clever salad.”