Head chef at Australia’s newest 6-star resort, qualia at Hamilton Island, Stephane Rio shares this ocean trout recipe from his mouth-watering menu exclusively with bmag readers
180g ocean trout fillet, skin on
- 40g zucchini julienne
- 3 basil leaves shredded
- ½ eschalots diced thinly
- ¼ garlic clove chopped thinly
- 10g butter
- Basil pesto
- 45g (¼cup) pine nuts
- 1½ cups fresh basil leaves
- 2 small garlic cloves, halved
- 60g (¾cup) shredded parmesan
- 5 tbs olive oil
- 2 tablespoon basil pesto
- 50ml white wine
- 10g butter
- 1 tablespoon diced tomato
Do a julienne of zucchini with a mandoline stopping when you get to the seeds. Sauté some eschalots and garlic in the butter without colouring then add your zucchini
and quickly sauté to al dente, finish with a little julienne of basil chiffonnade and seasoning.
Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream
until well combined.
In a pan sauté some eschalots in butter without colouring then deglaze with white wine, add your pipis, cover for 1 min until just open then add the pesto, toss, add a little
butter for the gloss, so the sauce doesn’t discolour.
Put a little oil in a hot pan and place the fish skin down, press flesh gently with a spatula so skin is flat, crisp it for 30 seconds then finish it in oven until medium rare. To serve,
place zucchini in middle of plate. Put pipis and sauce around the garnish. Place ocean trout on top of zucchini.