Recipes

Vodka cured ocean trout with pickled radishes and charlotte potatoes

I HAVE always been a big fan of ocean trout, and its distinctive rosy pink/orange flesh and subtle flavour is ideal for my dish this week. Ocean trout is less salty in flavour, which will work in harmony with the spices and marinating liquors that this recipe requires. Once our trout has marinated for the required time the delicate flesh will change to a texture similar to smoked salmon, perfect for salads or sharing plates with friends.

When looking for your ocean trout, skip the large supermarkets and head to your local fishmonger or farmers market. Make sure your fish has clear eyes and a distinctive fresh aroma of the sea. Buying only the freshest fish available will ensure a great result.

Ask your fishmonger to fillet and pin bone your fish to avoid any mess when you get home. This dish requires a 1 to 1.5 kg fish, which will feed around 4-5 people. If you are cooking for less people, just use one fillet and pan fry the other for another meal or wrap in cling film and freeze for a later date.

So lets get started on this week’s recipe. I hope you enjoy it as much as I do:

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Vodka cured ocean trout with pickled radishes and charlotte potatoes

Recipe rating: 5.0 from 1 votes
Recipe by Chris Arkadieff Course: Lifestyle, Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 750 fillet fillet of ocean trout

  • 1.75 litres of water

  • 335 g salt

  • 675 g sugar

  • 30 g black peppercorn

  • 12 star anise

  • 6 cloves

  • 30 g coriander seeds

  • 50mls white wine vinegar

  • 1 head of fennel, sliced

  • 1 bunch of coriander

  • 10 juniper berries

  • 500 ml vodka

  • For the Potatoes

  • 300 g charlotte potatoes

  • 3 tsp sea salt

  • 1 clove garlic

  • For the Dressing

  • 10O ml white wine vinegar

  • 200 ml olive oil

  • ½ tsp sugar

  • ½ tsp Dijon mustard

Directions

  • For the Trout
  • Add all the ingredients except for the vodka and trout into a pan and bring to the boil. Take the pan off the heat and allow to cool. Once the liquid has cooled, add the vodka and place both sides of the trout in the marinade for 18 hours and then hang to dry for 24 hours.
  • For the Potatoes
  • Place the potatoes in a pan of cold water with the salt and garlic and bring to the boil. The potatoes are ready when you can easily pierce them with a fork.
  • To Build
  • Slice the trout thinly and lay on a plate. Toss the potatoes and sliced radishes in the dressing and allow to marinade for 10 minutes. Scatter the potatoes and radishes on top of the trout. To finish add a little sea salt and a few leaves of dressed rocket — then enjoy!
Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: Australians in LondonChris ArkChris's Kitchenfood & winerecipes
6 September 2021 10:38 AM