Kiln Sydney | Coral Trout,  fermented leek,  zucchini flower

This exquisite Coral Trout dish, crafted by Mitch Orr at Kiln Sydney, showcases the delicate flavour of wild-caught Coral Trout paired with the tangy depth of fermented leek and the subtle texture of zucchini flowers. A masterful combination of textures and tastes, highlighting the freshness and versatility of this premium fish.

Read more: Kiln Sydney | Chefs Mitch Orr & Mans Engberg on Coral Trout.

Makes 2 portions

Ingredients:

Instructions:

  1. Brush the skin of the coral trout with olive oil and season well with salt. 
  2. Cook you coral trout skin side down, either in a pan or over a charcoal/woodifre grill. Cook the fish 70% on the skin side and finish quickly on the flesh. The fish should be cooked to medium. 
  3. Dress the fish with lemon juice. 
  4. Steam the zucchini flowers until just tender but still retaining their bite. 

To Plate:

  1. Slice the coral trout into two even pieces. 
  2. Pour the fermented leek butter onto your plate, place the coral trout on top. 
  3. Drape the zucchini flowers over the fish. 
  4. Enjoy!!!

NOTE: These recipes are written for restaurant serves, so adjust the measurements as needed.

For the fermented leek butter

Ingredients:

Instructions:

  1. Warm the Q stock over medium heat in an appropriate pot. Sprinkle and whisk in the xantham gum to emulsify.
  2. Whisk in the leek juice.
  3. Whisk in the butter bit by bit, allowing it to emulsify and thicken the sauce. 
  4. Once all the butter is combined, check and adjust the seasoning. 
  5. Keep warm until ready to serve. 

Fermented leek Ingredients:

Fermented Leek Instructions:

  1. Slice the leeks down the middle lengthways. Thoroughly wash and clean the leeks. Shake off all excess water. 
  2. Chop the leeks evenly and combine in a bowl with the salt. Mixing it thoroughly.
  3. Transfer to an airtight jar and leave to ferment at room temp for 7 days. Burp the jar every 2 days.