Rainbow Trout with Black Garlic, Roasted Sweet Potato, Yoghurt, Salsa Verde, Quinoa
This dish is relatively simple with some unique flavour pairings. Hopefully it will encourage people to add some new ingredients to their pantry.
Use Fawk Foods black garlic paste and continue to use and play with it in other dishes. Add some to the family’s bolognaise or serve with BBQ’d meat and Hunter Valley shiraz.
1 whole rainbow trout (ask you local fish supplier to fillet and de-bone)
50g Fawk Foods black garlic puree
5g Murray river pink salt
2 large sweet potatoes
250g yoghurt, hung for 5 hours prior in a cheese cloth lined sieve with 1 teaspoon of table salt
80g mixed quinoa
½ bunch parsley
½ bunch mint
½ bunch coriander
2 eschallots, peeled and sliced
2 cloves garlic, sliced
2 lemons, zested and juiced
150ml olive oil
30g baby capers
20g anchovy oil
10g Murray river pink salt
10g dried lemon myrtle
1. Blitz all salsa verde ingredients in a blender until smooth and set aside trout. Pre-heat oven to 170⁰C.
2. Rub the inside of each rainbow trout fillet with black garlic and pink salt, press together and wrap in baking paper and then in foil and set aside. Cook the quinoa in boiling water for approx. 12 minutes, or until the grains are soft.
3. Wash sweet potatoes, bake in pre-heated oven for 1 hour and 10 minutes, or until soft, turning every 20 minutes. Place wrapped rainbow trout in oven and turn up temperature to 200⁰C. Bake for 15 minutes.
Place yoghurt on platter and push a well into the middle. Add a spoonful of salsa verde into the well. Unwrap and crush the sweet potato and place onto the yoghurt. Cover the sweet potato with the quinoa. Make an opening in the wrapping of the trout and serve directly from the parcel. Serve the remaining salsa verde on the side.
Muse Restaurant is located at the Hungerford Hill winery in Pokolbin, NSW. The restaurant is family owned and run by Megan and Troy Rhoades-Brown. The Muse recipe series was created by Rhoades-Brown and head chef Mitchell Beswick.