This is a very special Joshua Retzer (of Stillwater fame) recipe. It’s not for the faint hearted but the end result is a stunning Huon Ocean Trout dish that will make guests stop and stare!

Prep Time

    •    Prep time: 8 hours
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    800g Butter
    •    1 Clove Garlic
    •    3 Stalks Blight
    •    200g Wild Rice
    •    500ml Fish Stock
    •    Cooked Wild Rice
    •    20g Coastal Rocket
    •    150g Coastal Parsley
    •    15g Salt Bush Leaves
    •    Coastal Parsley Powder
    •    30ml Chardonnay Verjus
    •    16 Coastal Rocket Flower
    •    4 x 200g Huon Ocean Trout portions

Method

1. Coastal Parsley Powder: Spread the Parsley throughout a food dehydrator and dry on medium heat about 50c this can be achieved in an oven at the same temp with the door slightly left open. Once dehydrated (about 6-8 hrs), crush into a powder and pass through a sieve, store in a dry area.
   
   
2. Wild Rice: Rince the Wild Rice under cold running water for 2 minutes, strain and transfer rice to a cold pot on stove top, add the Stock and Garlic, bring to a boil and cook till Rice is tender, strain. Tip rice into a metal bowl and mix in the coastal parsley powder, serve once trout is ready.
   
   
3. To Finish: Preheat oven to 140 degrees, place the trout on a tray lined with baking paper. Put 20g butter on each piece of trout and bake till your desired temperature is reached. To plate, divide the wild rice mix between the four plates, place a fillet of trout alongside, garnish with the coastal green and flowers, season the dish and finish by dressing with the chardonnay verjus.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/lightly-baked-huon-ocean-trout-with-wild-rice/