Cucumber Gazpacho with Ocean Trout and Basil and Petuna Ocean Trout Caviar

Ingredients

1½ cups dry white wine
100ml white wine vinegar
¼ cup brown sugar
1 dried bay leaf (fresh or dried)
12 black peppercorns
600g piece of skinless ocean trout
1 bunch basil
100ml olive oil
Cucumber Soup
2 onions, chopped finely
2 cloves garlic, sliced finely
400g Désirée potatoes, peeled and cut into 1cm dice
75g butter
300ml cream
2 telegraph cucumbers (400g each)
¼ birds-eye chili, seeded and chopped very finely
300ml milk
100g Greek style yogurt
2 teaspoons of Petuna Ocean Trout Caviar

Methods

Prep: 45 min plus chilling & resting | Cook: 1 hr 25 mins | Serves 6

Soup

Chop onions finely; slice garlic along with peeled and diced potatoes.

Heat butter in a saucepan over low–medium heat, then add onions, garlic and potatoes and cook stirring occasionally remove and stir for a further 10 minutes, or until onions are soft.

Add cream and simmer for 20–25 minutes or until potatoes are soft adding water as necessary to keep potatoes moist. Take care not to boil.

Grate whole cucumber including skin and seeds and add this to the soup.

Remove from the heat and process all in a food processor until smooth and then strain through a sieve.

Stir in milk, chilli and season with 1 teaspoon of sea salt.

Refrigerate well in advance of serving to ensure soup is well chilled.

Ocean trout

Take ocean trout, place white wine, vinegar, sugar, bay leaf, peppercorns and 1 cup of water in a small frying pan and bring to the boil, then turn off heat.

Season ocean trout with sea salt and freshly ground pepper, then place in the poaching liquid and leave to cool for 40 minutes. The ocean trout will continue to cook.

Carefully pick basil leaves and blanch in a saucepan of boiling salted water for just under 30 seconds then drain and process in a food processor until smooth with the olive oil.

Pour into a jug and set aside for about 30 minutes, the oil will separate from the solids. Take a large kitchen spoon and remove oil and discard solids.

To Serve

Gently break the ocean trout into large even chunks and place in the centre of a shallow soup bowls. Ladle soup around the ocean trout, top with yogurt, caviar and drizzle with basil oil.