Petuna Ocean Trout

Tasting Notes

Petuna Ocean Trout, the Wagyu of the Sea.™
With its vibrant intense colour, purity of flavour, and luscious marbling;
It has a creamy succulent texture which is velvety.

  • Ocean Trout Tartare

    o make the dressing, put the olive oil and blanched basil leaves into a blender and process until the basil leaves have completely broken down. Strain the oil through fine muslin into a serving jug.

    In a bowl, combine the diced cucumber, ocean trout, chives and mint. Divide into four equal portions. Spoon each portion of trout tartare over a serving plate, season with sea-salt and freshly ground black pepper and using a microplane grate a little fresh lemon zest over each plate. Scatter with micro herbs, spoon small spoonfuls of the roe around the outside and drizzle with the basil oil.

  • Seared Skin Ocean Trout with Crispy Shallots

    To make the yoghurt sauce, combine the bread, garlic, honey and egg yolk in a blender or food processor and process until smooth. Add the olive oil and yoghurt and process to combine. Stir in the lemon juice and season to taste.

    Lightly dust the skin of the fish with flour and season with sea-salt.

Origin

Petuna Ocean Trout and Atlantic Salmon comes from the remote South-west coast of Tasmania, 
where the cool wilderness waters of the Franklin-Gordon Rivers collide with the salt water of the
Great Southern Ocean. Here Peter and Una Rockliff, together with their family, have spent decades perfecting
this superior tasting artisan product.Their pioneering work has been recognised by an Order of Australia Medal.