Tasmanian Ocean Trout at One Market Restaurant, San Francisco

First and foremost, One Market is ...... fantastic!  Perfect location right opposite the Ferry Building and Embarcadero, huge glass windows to make the most of the views and passers by, then top that off with exquisite cuisine from Chef Mark Dommen, and you have a recipe for a memorable occasion.

I was delighted when I discovered one of my favorite fish, Tasmanian Ocean Trout, to bring me a taste of back home.  It's actually one of their signature dishes, and deservedly so, with it's perfectly cooked poached egg ready to ooze over the silky, succulent lightly smoked flesh of the fish which is perched on a crisp golden potato rössti.  All this finished off with a savory sharp pancetta vinaigrette! M..mmm!

I begged Chef Dommen for the recipe to share, to which he obliged.  Best is to either have it at the restaurant, or, to actually go to Tasmania and get the fish from it's pristine setting prepared by one of our own chefs, adding some other Tassie distinction. But here's the next best alternative, to enjoy in your home.  Bon appetite! 

I've taken the liberty of pairing the dish with one of Tasmania's finest sparkling wines, Clover Hill, yeasty, vibrant and with a bubble of finesse!  After all, Tasmania is one of the world's leading cold climate wine producing regions, where the sparkling wine terroir mimics that of Champagne itself.

Lightly Smoked Tasmanian Ocean Trout "Mi Cuit"

Chef/Partner Mark Dommen

One Market Restaurant

                       

Makes 4 servings.

1 Tasmanian ocean trout

apple wood smoking chips
sea salt
1 large yukon gold potato
¾ cup grapeseed oil
fresh ground black pepper
4 oz. pancetta
4 small shallots approximately 2 oz. chopped
1/4 cup sherry vinegar                               
1/4 cup honey
1/4 cup vegetable stock
4 organic eggs, medium sized
1 cup white wine vinegar
1 tablespoon crème fraîche
1/2 bunch watercress, cleaned and picked
1 tablespoon tarragon, chopped
1 tablespoon chives, chopped

Filet the Tasmanian ocean trout and remove all the bones, but keep the skin on. Place in a cold smoker and smoke over apple wood chips for at least 30 minutes.  Remove the filets from the smoker and remove the skin and any of the fat on the skin side of the filet.  Spread a piece of plastic wrap out on a cutting board and wrap the fillets together to form a tight tube, this should take several layers of plastic.  It should look like a long sausage at this stage.  Place the wrapped ocean trout in the refrigerator until ready to use.

Cook the Yukon gold potato in boiling salted water until cooked but still very firm.  The potato is cooked when a metal skewer can penetrate the potato with a little resistance.  When it's cold enough to handle, peel and cut it into julienne strips using a Japanese mandolin with the middle-sized teeth.  Place the julienne potato into a bowl, and mix to taste with the sea salt and fresh ground black pepper.  Heat four blini pans over medium heat and place a tablespoon of grapeseed oil in each pan.  Divide the potato mixture into each pan and pack down the potatoes until a nice rössti cake forms, cook until a golden crust forms.  Turn the potato rössti over and cook until this side also had a golden brown crust.  Remove the rössti from the pan and place on a plate lined with a paper towel and keep warm. 

For the vinaigrette, cut the pancetta into small pieces and place in a small saucepan over medium heat; render the fat from the pancetta.  Drain the pancetta onto a plate lined with paper towel.

Add 1/4 cup of grapeseed oil to the pan along with the chopped shallots.  Lower the heat and sweat the shallots until they are just translucent but not browned.  Next add the sherry vinegar, honey and vegetable stock.  Bring to a boil, then turn down heat and allow the flavors to come together.  This should take about 5 minutes.   Remove from heat, add the pancetta and season to taste with sea salt and fresh ground black pepper.   Set aside.

Preheat the oven to 150 degrees and place a pan of hot water inside to create some humidity or light steam.  Portion the ocean trout into 2 oz sized portions by cutting directly across the tube of trout.   It is key to leave the trout wrapped with plastic as this will help hold the shape and keep the trout perfectly round.  Season the trout with salt and place into the oven at 150 degrees for 18-20 minutes.  The trout will cook at this temperature, but it will still have that same raw appearance. 

While the trout is cooking, bring a pot of water to the boil, add white wine vinegar and crack open the eggs into the water, one at a time.  Turn down the heat and cook for 3-4 minutes - the whites should be firm but the yolk still runny.  Remove from the water with a slotted spoon, place on a plate and season with fresh ground pepper and some fleur de sel.

To plate the dish, divide the crème fraîche evenly among four plates.  Top the crème fraîche with a warm potato rössti.  In a small bowl, toss the watercress with some of the pancetta vinaigrette and divide among the four plates placing it on top of the potato rössti.  Take the Tasmanian ocean trout out of the oven and remove the plastic wrap.  Place the trout on top of the watercress and then the poached egg on top of the trout.  Finally, heat the pancetta vinaigrette and finish it with the chopped tarragon and chives and spoon this around the plate.  Serve.