Beetroot and Yuzu-Cured Trout Recipe
Compiled by Raphaella Frame-Tolmie Food production and recipe Richard Carstens Photograph Sean Calitz
• 100ml beetroot juice
• 50ml yuzu
• 4t salt
• 200g rainbow trout, cut sashimi style
• ½ cup sugar
• ½ cup rice wine vinegar
• 1 cup mirin
• ½ cup water
• 80g sugar
• 1t wasabi
• 2 pears, peeled and quartered
• ½ cup beetroot juice
• 140g peeled daikon, quartered
• 2T lime juice
• 1T yuzu
• 4T mirin
• 20g grated ginger
• 4T parsley oil
Combine 100ml beetroot juice and 50ml yuzu in a shallow dish. Sprinkle the salt over the trout and set aside for 15 minutes to cure. Rinse under cold running water. Sprinkle the half cup of sugar over the trout and leave to cure for half an hour.
Wipe the sugar off the fish with paper towel and place the fish in the beetroot-yuzu mixture for a further half an hour. For the wasabi pear, combine the rice wine vinegar, mirin, water, sugar and wasabi in a small saucepan and stir until the sugar has dissolved. Place the pear quarters in the pickling liquid and simmer over gentle heat for 10 minutes. Remove from the heat and set aside.
Place the half cup of beetroot juice in a small saucepan and simmer. Add the daikon and cook until tender. For the ginger sauce, combine the lime juice, 1T yuzu, 4T mirin, grated ginger and parsley oil. Spoon this onto a plate and place the remaining components around the plate to serve.
This recipe was originally featured in the January/February 2012 issue of House and Leisure.