Roger Scales’ smoked trout with celeriac remoulade Restaurants, Wine, Travel, Opinions

Roger Scales’ smoked trout with celeriac remoulade recipe

Reviewed By

Sue Dyson and Roger McShane
Food Style: Modern Australian

The secret to this simple dish (it's more of a dish than a recipe) is the smoked trout. It's served in thick slices, which means you need to be able to buy a whole piece and that it's essential that it hasn't been frozen. It's going to be shown off in all its glory so its quality will determine how good your finished dish is.
Roger Scales, at Woodbridge, produces the best we've bought in Tasmania.
Alternative: substitute your own cured trout.
For the celeriac remoulade
Mix together the following ingredients:
3 tablespoons crème fraiche
3 tablespoons of home-made mayonnaise or aioli (or good house-made store-bought mayonnaise - we use the Wursthaus Kitchen aioli)
2 teaspoons prepared Dijon-style mustard
4 teaspoons lemon juice
Teaspoon of sea salt
A few grinds of white pepper
Note: If you don't have the mayonnaise or aioli, just use extra crème fraiche. You need enough of this mixture just to bind the celeriac together.
To complete the remoulade:
Peel one celeriac and shred it using a food processor – the aim is a fine julienne.
Mix the shredded celeriac with the crème fraiche mixture.
This will make more than enough for six people, but the left overs keep well.
For the dish
A whole piece of smoked trout - allow up to 2 cm per person.
Very good quality olive oil - we like to use Annie Ashbolt's, which you can buy directly from her at Salamanca Market. It's picked early and is a dark green colour, which works well with this dish.
Cut the trout from its skin. To do that, you virtually slide a sharp knife between the skin and the flesh keeping as close to the skin as possible.
Cut the trout into slices about .75-1 cm thick. Allow two slices per person. The cut is made by holding the knife at right angles to the fillet and cutting straight down, rather than the traditional thin slices that are cut across the grain.
To construct each dish
Using two dessert spoons, form some celeriac into a quenelle shape (a plump oval) and place it on the plate.
Sit two slides of smoked trout beside it, standing upright.
Drizzle (literally - don't use too much) some olive oil over the trout.
© Sue Dyson and Roger McShane, 2006
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.
     - Independent commentary on the Web since 1996

Copyright | Disclaimer| Privacy Policy