INGREDIENTS
Trout
4 small rainbow trout
200g brown sugar
200g rice
200g jasmine tea
Caper butter
2 anchovies
25g Lilliput capers, soaked in water, drained
2 teaspoons Dijon mustard
2 teaspoons tarragon, chopped
2 teaspoons flat leaf parsley, chopped
¼ bunch basil leaves, sliced very thinly
20mls lemon juice
250g unsalted butter, diced
Murray River Sea Salt and white pepper to taste
To serve
Bronze fennel fronds
12 rainbow carrots
Caper butter
METHOD
Trout
- Pre-heat oven on Fan Grill at 250°C.
- Line the base of the Induction Gourmet oven dish with foil, shiny side up.
- Place sugar, rice and tea on the foil and cook covered on high, Induction setting 8, until smoking.
- Place a small roasting rack in the dish over the smoking mixture and quickly sit the fish on top. Cover with the lid.
- Transfer the dish to the oven on shelf position 4. Remove the lid and cook for 8 minutes.
Caper butter
- Combine all ingredients in the bowl of a food processor and blend until almost smooth. Set aside in a dish until required.
Carrots
- Wash and peel the carrots leaving a small length of the top intact.
- Place carrots in a perforated steam tray and Steam at 100°C for 4 minutes.
- Warm the caper butter in a small pan on low heat, Induction setting 4 until melted.
To serve
- Spread the cleaned fennel fronds onto a serving platter and sit the fish on top.
- Drizzle warm caper butter over the fish and carrots, serve immediately.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
