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    Recipes — Tasmania Huon Salmon

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    Lightly Baked Huon Ocean Trout with Wild Rice

    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


        •    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


    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/

    Crispy-skin Ocean Trout with Vongole, Fennel and Tomatoes

    We all love our fish with crispy skin and this recipe is a must try. Creating that great tasting balance of rich Italian oils and flavours with the freshness of seafood it provides a simple way to bring an extra level of innovation to your cooking.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4


        •    1 cup dry sherry
        •    1 cup micro cress
        •    500g fresh vongole
        •    1 cup parsley (torn)
        •    1 tbsp fennel seeds
        •    1 brown onion (diced)
        •    2 cloves garlic (crushed)
        •    Salt and pepper to taste
        •    2 tbsps extra virgin olive oil
        •    2 medium tomatoes (diced)
        •    4 x 140g Huon Ocean Trout portions (skin on)


    1. Place one tablespoon of the olive oil in a heated frypan and when hot, add in the ocean trout, skin-side down. Hold each portion down for 30 seconds using a pallet knife to keep flat. Cook for several minutes until the skin becomes golden and crisp. Turn and cook the other side, keeping the centre moist and glossy. Remove and set aside.
    2. Add one tablespoon of olive oil to a heated saucepan and add in the garlic. Cook for 20 seconds, and then add in the onions and fennel seeds. Cook for several minutes then combine in the vongole and sherry. Bring to a boil, place the lid on and cook for several minutes until all the vongole have opened.
    3. Remove from the heat, add in the diced tomatoes and parsley then season well.
    4. Present with the crispy skin ocean trout and finish with a scattering of the cress.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-ocean-trout-vongole-fennel-tomatoes/

    Home cured Huon Ocean Trout, Salsa Verde, Citrus Crème Fraiche

    This dish from Ashley Davis at Pure South can be easily prepared the day before with surprisingly minimal effort and stunning results. This 2:1 curing method acts quickly and will be ready to eat in no longer than 24 hours.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 10


        •    3g salt
        •    20g dill
        •    1 tomato
        •    15g chives
        •    35g capers
        •    25g parsley
        •    Salt to taste
        •    15g tarragon
        •    250ml olive oil
        •    600g table salt
        •    20g lemon juice
        •    4g crushed garlic
        •    300g caster sugar
        •    25g spring onions
        •    10g Dijon mustard
        •    1 lemon (zest only)
        •    150g crème fraiche
        •    For the Salsa Verde
        •    1 orange (zest only)
        •    2 lemons (zest only)
        •    For the Citrus Crème Fraiche
        •    1/4 ruby grapefruit (zest only)
        •    4g green chilli, seeds removed
        •    1 side Huon Ocean Trout (skin on, pin bones out)


    For the salmon:

    1. Combine the salt, sugar and lemon zest. Place the trout skin side down in a suitable sized tray that will fit in the fridge.
    2. Leaving the skin of the fish flat on the tray, completely cover the fillet with the salt mixture.
    3. Cling film and set aside in your fridge for between 18 and 24 hours, but no longer. The longer it is left the more firm the fish will become, but it will also take on more salt. After 24 hours remove the fillet from the tray and wash under cold running water for 5 minutes to remove all of the salt mixture.
    4. Pat dry with paper towel or a cloth. Your fish is ready to be thinly sliced away from the skin.

    For the salsa verde:

    1. We have measured all of the ingredients for restaurant consistency and balanced results, however, salsa verde is really quite a simple herb salsa and most of the herbs are interchangeable. Salsa verde brings freshness and acidity to compliment the ocean trout. The recipe equates to roughly half a small bunch of each of the herbs and we use the leaves only.
    2. Chop all of the herbs finely using a sharp knife. Remove the seeds from the chilli and finely chop. Cut the tomato in quarters, remove the seeds and finely chop also. Crush the garlic to a paste. If using salted capers, rinse them first to remove excess salt. Add all of the ingredients to a mixing bowl and mix thoroughly. This can also be made in advance to allow all of the flavours to marry and will keep for 2-3 days in the fridge.
    3. For the citrus Crème Fraiche: Finely grate the zest and combine with the crème fraiche. Season if necessary.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/home-cured-huon-ocean-trout-salsa-verde-citrus-creme-fraiche/

    Huon Salmon Cutlet, Sweet Chilli Prawns, Bok Choy

    This is another amazing Joshua Retzer (of Stillwater fame) salmon recipe! This dish is a bit more straight forward than others and is a fantastic way to showcase a cutlet of Huon Salmon.

    Prep Time


    •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    1/2 Lime
        •    80g Butter
        •    20 Fresh Tiger Prawns
        •    4 Huon salmon cutlets
        •    1 tbsp Fine Diced Garlic
        •    1 tbsp Fine Diced Ginger
        •    500ml Sweet Chilli Sauce
        •    1/2 bunch Coriander roughly Chopped
        •    4 bunches Bok Choy Chopped into 3rds
        •    6 Vietnamese Mint Leaves Roughly Chopped


    1. For the Sweet Chilli Prawns: In a saucepan add the garlic and ginger with a splash of oil and sweat, add the sweet chilli sauce and juice from the lime bring to heat. Meanwhile bring a pot of water to the boil and add the prawns, cook for about 3 minutes depending on size, strain and add to the sweet chilli sauce. Add the Chopped Coriander and Vietnamese Mint, season and this is ready to pour over the fish.

    2. To finish: Preheat oven to 180c. Lay the salmon cutlets out on tray lined with baking paper, season and place 20g butter on each piece, bake for about 6-7 minutes. Meanwhile bring a stir-fry pan to heat till almost smoking, add the Bok Choy and stir-fry for 2-3 minutes till soft yet nice and crispy, season in pan. Divide the Bok Choy between 4 bowls, place a Salmon Cutlet on each, divide the prawns between each plate and cover with as much sauce as you like.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-cutlet-sweet-chilli-prawns-bok-choy/

    The Ultimate Crispy Skin Huon Salmon and Chips

    Could this be the perfect fish and chips recipe? This will please everyone in the family!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    3 Lemons
        •    1 cup Milk
        •    1 cup Cream
        •    1 Dill (bunch)
        •    4 Bay Leaves
        •    150g Canola Oil
        •    1/4 cup mint leaves
        •    1 tsp Pepper berries
        •    1 tsp Sea Salt Flakes
        •    Pinch Sea Salt flakes
        •    300g Baby green peas
        •    Pinch Cracked black pepper
        •    4 Huon Salmon portions (skin on)
        •    2 Large sweet potato (peeled and sliced thickly)


    1. Preheat oven to 190 degrees Celsius.

    2. Sprinkle the skin of each portion with sea salt flakes and pepper.

    3. Heat a large non-stick fry pan with a little ghee and carefully place each Huon Salmon portion into the pan skin side down and cook skin side down for 2 minutes before turning the salmon over for another 5 minutes.

    4. Peel sweet potato and slice into wedges, placing on an oven tray before cooking in oven for approximately 15 minutes.

    5. In a saucepan combine milk, cream and bay leaves and bring to the boil then simmer for approx. 2 minutes before removing the bay leaves and adding the peas, dill, mint, pepper and sea salt and mash.

    6. Plate the salmon, sweet potato, pea mash on a plate and add a char grilled lemon slice to serve.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/the-ultimate-crispy-skin-huon-tassie-salmon-and-chips/