Name: Ocean Trout Tartare with Chilled Cucumber (Tomato Consommé)
Yield: Serves 4
Cuisine: Australia
Ingredients: 10 basil leaves; 10 coriander (cilantro) leaves; 10 tarragon leaves; 3 tablespoons tomato purée; 1.5 litres (52 fl oz) mineral water; 100 ml (3½ fl oz) white wine; 600 ml (21 fl oz) tomato consomme, chilled; 80 g (2¾ oz) ocean trout roe; 35 ml (1¼ fl oz) white wine vinegar; 50 ml (1¾ fl oz) olive oil; salt and pepper; 200 g (7 oz) ocean trout, diced; ½ telegraph cucumber; 1 tablespoon extra virgin olive oil; 1 tablespoon finely snipped chives; 1 french shallot, chopped; 2 kg (4 lb 8 oz) tomatoes, deseeded

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Tomato Consommé

2 kg (4 lb 8 oz) tomatoes, deseeded
1

Oceania
Australia
Sydney
Sauce
Starter
Salad
Pescatarian
Gluten-free

Method

Make the tomato consommé the day before it is needed. To make the consommé, in a food processor, blitz all the solids together and then mix together with all the liquids. Season well with salt and pepper. Line a strainer with muslin (cheesecloth) and place it over a container. Place the mixture into the strainer and allow it to drain in the refrigerator overnight. Do not press

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Ingredients

Tomato Consommé

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