Coral Trout with Roasted Prawn Crust and Fennel Salad

Name: Coral Trout with Roasted Prawn Crust and Fennel Salad
Yield: Serves 4
Cuisine: French
Ingredients: 30 ml rice vinegar; 4 green onions, finely sliced; 1 cucumber, peeled and shaved into thin ribbons; 2 small fennel bulbs, shaved; 1 teaspoon freshly ground white pepper; 30 ml fresh lemon juice, strained; ½ teaspoon ground chilli; 1 tablespoon shredded mint leaves; 40 g dried prawns, roasted and ground; 100 ml sunflower oil; 2 teaspoons anise liqueur; 2 dried scallop roes, ground; 2 tablespoons chopped chives; 2 tablespoons shredded mint leaves; ½ teaspoon freshly ground black pepper; 40 ml olive oil; 4 x 100 g coral trout slices, cut from the middle of the fish, skin removed; 1 teaspoon sea salt; 100 g jasmine rice, roasted and ground; 4 teaspoons freshwater salmon roe; 2 teaspoons ground star anise; ½ teaspoon sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This fish featured on a menu I prepared for a Veuve Cliquot champagne lunch in Sydney in 2005. The low cooking temperature allows the protein in the fish to set while retaining its inherent moisture, leaving the flesh quite translucent and jewel-like – a method that lends itself perfectly to tropical fish. Other warm-water reef fish, such as red emperor, gold band or scarlet snapper, or the rosy flesh of cool-water fish like Arctic char or ocean trout can be used in place of the coral trout

Ingredients

Oceania
Europe
Australia
France
Sydney
Fish course
Lunch
Pescatarian
Mediterranean

Ingredients

Method