serves
2
prep
15 minutes
cook
15 minutes
difficulty
Mid
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Mid
level
Stream free On Demand
Peas
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 2 fillets ocean trout, about 180 g each, skin on
- 1 tbsp plain flour
- salt and black pepper
- 30 g butter
- 1 tsp extra virgin olive oil
- 1 tbsp salmon roe
- 1 tsp furikake (or togarashi or toasted sesame seeds) (see Notes)
Spiced pea soup
- 375 ml (1½ cups) chicken stock or water
- 150 g (1⅓ cups) podded fresh peas or frozen peas
- 1½ tsp yuzu juice (or lemon juice)
- ¾ tsp grated ginger
- wasabi paste, wasabi powder or grated fresh wasabi, to taste (see Notes)
Raw pea salsa
- 2 tbsp extra virgin olive oil
- 40 g prosciutto (or pancetta or streaky bacon), finely chopped
- 1 tsp capers, drained and rinsed
- 1½ tsp yuzu juice (or 1½ tsp lemon juice and 2 tsp zest)
- 1 long red chilli (optional), halved, deseeded, finely chopped
- ½ tsp clear honey
- 175 g podded fresh peas or frozen peas, coarsely chopped
- 1½ tbsp roughly chopped mint
Instructions
- For the soup, place the stock in a saucepan and bring to the boil. Add the peas and cook for 2 minutes if using fresh and 4 minutes if using frozen. Drain and transfer to a blender. Add the yuzu juice, ginger, wasabi, salt and pepper. Blitz until creamy and light. Taste and adjust the seasoning or add more hot water if necessary.
- For the raw pea salsa, heat the olive oil in a frying pan over medium heat. Add the prosciutto and stir until golden and crisp. Drain on paper towel, then place in a bowl. Add all the remaining salsa ingredients, season to taste and set aside.
- Scrape the skin side of the fish with a knife to remove the excess moisture. Place the flour on a plate and season to taste. Dip the skin side only of the trout in the flour. Heat the butter and olive oil in a large frying pan over medium-high heat until foaming. Add the fish, skin-side down and press with a spatula to keep flat. Cook for about 2 minutes or until the skin is golden and crisp. Turn and cook for another 1 -2 minutes or until cooked to your liking.
- To serve, place the trout, skin side up in shallow serving bowls. bowl. Pour the broth around it. Spoon over the salsa, add a heaped teaspoon of salmon roe, sprinkle with furikake and serve immediately.
Notes
• Furikake is a broad term used for any dry Japanese spices for sprinkling over cooked rice. Usually it includes sesame seeds, wasabi, seaweed flakes, bonito flakes, and more.
• The wasabi in green tubes is really dyed horseradish. It is stronger than authentic wasabi paste or fresh wasabi so add to taste. Yuzu is a tangy citrus juice. All available in Japanese stores.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Peas
