Cured Trout

My mum makes this every Christmas with salmon - or I insist that she does, anyway! Everyone always says, "oh wow, you CURED that??" not knowing that it's the easiest thing in the world.

600g salmon or trout, pin boned, skin on

2 tsp ground coriander

1 tsp white pepper

70g sea salt

25g caster sugar

1 lemon, zested and juiced

1 orange, zested and juiced

1 tsp Dijon mustard

½ bunch dill, finey chopped

Combine coriander, white pepper, sea salt, caster sugar, lemon and orange juice and zest. Pour into a narrow glass, plastic or earthenware dish. Place fish, skin-side up, in marinade. Cover dish with plastic wrap and refrigerate for 24 hours, turning  every 6-8 hours. If you are using thinner pieces of fish, reduce this time by half.

Remove fish from marinade, wipe off excess with paper towel and place on a board skin-side down. Brush mustard evenly over flesh and press over dill. Wrap tightly in plastic wrap and refrigerate for 1 hour. To serve, cut into thin slices. Make sure to leave the skin on while cutting, as the fish will become too loose while cutting otherwise. It also helps to seal the fish if you don’t eat it all at once.

There's a million applications for cured trout, but I like to serve on gluten-free crackers with a little mayonnaise or goats cheese or for breakfast with scrambled eggs. YUM!

Inspiration from Delicious Magazine (can’t remember which issue).

Sushi Rolls

Sushi requires patience, but tastes like glory. Confucius says, "It does not matter how slowly you go, so long as you do not stop".

Makes about 6 rolls

Sushi Rice

2 cups sushi rice

550ml water
60ml rice wine vinegar
2 Tbsp sugar
1/2 tsp salt

Sushi rice is a very specific process to get it nice and sticky. In Japan, it’s pretty much considered an art form. I’ve put down my general process here, but I make no representation that it is perfect.

Wash rice under cold water in a mesh sieve until water runs completely clear. Let dry for 30 minutes. Put rice in rice cooker with water and let soak for 30 minutes. Cook, then let steam (on “warm”) for a further 15 minutes.

Combine rice wine vinegar, sugar and salt in a small saucepan over a low heat. Stir until sugar has completely dissolved. Cool to room temperature.

Tip rice out into a bamboo or wooden bowl and pour half the vinegar mixture over the rice. It is important not to use a metal bowl or utensil, as it may react with the vinegar. While fanning the rice, fold through the vinegar. Repeat with the other half of the vinegar. The rice is now ready to serve.

Fillings

You can fill your rolls with whatever you desire. I made an inside-out roll with tamago, cucumber and wasabi mayo and a maki sushi with salmon, cucumber, lettuce and chilli mayo. Get creative and put some of your favourite meats and veggies in there!

1 packet nori sheets*

½ cucumber, sliced julienne

1 salmon steak, skin removed, sliced into 1cm wide lengths

Lettuce leaves, torn into strips

Tamago

Mayonnaise**

¼ cup sesame seeds

Tamari and wasabi paste, to serve

Tamago

4 eggs

1 Tbsp sugar

½ tsp tamari***

½ tsp mirin****

Whisk all ingredients together.

Heat a non-stick frypan over low-medium heat with a little vegetable oil. Pour a thin layer of egg into the pan, ensuring you cover the whole pan base. When egg is firm on the bottom and a little liquid on top, lift up one edge of the omelette by about 2 cm and fold over the remaining egg. Continue to ‘roll’ the egg mixture on top of itself until you have made a log.

Remove the egg from the pan and let cool before slicing into 1cm slices.

            Wasabi Mayo

            1 tsp wasabi paste

            3 Tbsp mayonnaise

            Put wasabi in bowl. Add mayonnaise 1 tablespoon at a time, ensuring the wasabi has blended

            through properly before adding more. Add more wasabi or mayo to taste.

            Chilli Mayo

            2 Tbsp chilli paste

            1 Tbsp white vinegar

            1 Tbsp white sugar

            ¼ tsp salt

            4 Tbsp mayonnaise

            Place chilli, vinegar, sugar and salt in a small bowl and combine. Add mayonnaise 1 Tbsp at a

            time until combined.

Construction

You will need a bamboo mat to create rolls. If you have never done this before, spend some time on YouTube to learn the process. Here’s a good start: https://www.youtube.com/watch?v=swGJ2dIu9XE and https://www.youtube.com/watch?v=DOPTUkux1js

Maki Rolls

Place bamboo mat with a piece of nori on top on a benchtop. Spoon a few large spoonfuls of sushi rice onto ¾ of the paper, leaving a line of plain nori paper on one edge. This edge should be in the same direction as the bamboo and will be the edge you roll into last. Using the back side of a wet spoon, press the rice into the nori. Brush the plain (non-rice) section with a little water.

In a line across the rice (in the same direction as the bamboo), lay out your desired ingredients. Using the bamboo mat, gently roll the near side over the ingredients in the direction of the plain edge. Using the bamboo mat, tighten around the ingredients and compress the rice a little. Complete the roll, rolling bamboo mat out of the way as you go. Seal the nori paper using the plain edge, then gently wrap the bamboo mat around the roll and even out by squeezing gently and rolling.

Place completed roll on a board and use a sharp knife to cut into 1cm slices. You may need to wash the knife after each roll to remove stickiness.

Inside-Out Rolls

Cover your bamboo mat with plastic wrap, ensuring it is completely covered and flat.

Take a piece of nori paper and cover it with rice, using the back of a wet spoon to press down the rice into the paper. Place the plastic-wrapped bamboo mat on top of the riced side of the nori paper, then flip the entire thing over.

Place fillings in a line across the nori paper (in the same direction as the bamboo). Using the closer edge of the mat, gently enclose the filling inside the nori paper. Tighten the roll using the bamboo mat before completing the roll on itself and gently rolling into an even log.

Sprinkle sesame seeds on a separate large and flat plate.  Place the roll on top of the seeds, and sprinkle seeds on top. Gently roll the sushi in the seeds until completely covered.

Move the completed roll onto a cutting board and slice into even slices.

* Nori sheets are made of dried seaweed and can usually be found in the ‘Asian’ section of the supermarket.

** The best mayo for sushi is Kewpie (or QP) mayonnaise.

*** Tamari is a Japanese gluten-free soy sauce, often found in the “health” or “Asian” sections of major supermarkets.

**** Mirin is a rice wine and is available from Asian supermarkets. If you can’t find mirin, a ½ tsp white wine will do.

Trout, Dill and Goats Cheese Risotto

The plan here is to make a fish stock to use for the risotto. This avoids any unfriendly ingredients in the packet stuff. If you're short on time, find a FODMAP-friendly fish stock and then bake the trout in the oven at the same time as cooking the rice.

Also, leek tips are apparently fine for FODMAPs – just avoid the white parts*

Serves 2

2 trout fillets, skin on and deboned

2 Tbsp garlic infused oil

4 spring onions, green parts only

4 bay leaves

1 cup Aborio rice, washed and dried**

1 leek, green tip only, finely sliced*

1/3 cup dry white wine

Handful of baby spinach, washed

2 Tbsp finely chopped fresh dill

1 tsp lemon rind

1 Tbsp fresh lemon juice

2 Tbsp shaved parmesan

80g goats cheese or fetta, torn

Fresh dill sprigs and lemon wedges, to serve

Preheat an oven to 165C. Line a baking tray with foil. Place the trout on the foil and drizzle garlic oil all over, then sprinkle a little salt. Cover tray with foil and seal to minimise steam loss. Bake in the oven for 8-15 minutes, depending on the thickness of the fish. Once cooked, carefully unwrap the fish and remove from the baking tray. If there are any juices in the pan, pour these into a small bowl and keep for later. Remove the skin from the trout and flake flesh into bite-sized pieces. Set aside.

Place trout skin, spring onions and bay leaves in a pot and cover with 750ml water. Cover pot and bring to the boil. Reduce to a simmer and let cook for 20 minutes.

Heat a frypan over medium heat with a little oil. Add leek tips and cook until softened. Add rice and cook, stirring, until glassy.  Reduce heat to low. Add white wine and stir until the liquid has almost been absorbed.  Add ¼ cup stock liquid at a time to the rice and cook, always stirring, allowing the liquid to be absorbed before adding more. Cook like this for 25-30 minutes, or until the rice is tender but firm to the bite. You should use about 2½ cups liquid in total. If you run out, switch to hot water.

Once rice is cooked, add the juices from the trout, dill, lemon rind, lemon juice and parmesan. Adjust the flavours as desired and season to taste. Then, add the spinach and cook, stirring until wilted. Fold through trout and goats cheese.

Serve in bowls with lemon wedges and topped with extra dill.

* Monash University studies show that the green tips are low in FODMAPs. I found making this recipe that I may have cut a bit much into the whiter parts of the leek and that triggered some symptoms for me. If you can’t find super green leeks or don’t want to risk it, simply omit and substitute with your favourite onion-alternative (such as spring onion tips)

** Wash the rice right at the start and set it aside to dry while you prep everything else.

Chilli Prawn Pasta

Serves 2

150g gluten free spaghetti pasta

4 slices salami, sliced into strips

3 spring onions, green parts only, finely sliced

1 red chilli, seeds removed, finely diced

2 Tbsp garlic infused oil

200g cooked prawns

Brine juices from prawns

1 can diced tomatoes

10 basil leaves, roughly chopped

½ lemon, juiced

Shaved parmesan and chopped parsley, to serve

Heat a pot over a medium heat with garlic oil. Add salami, spring onions and chilli and fry until oils have released from the salami. Add can diced tomatoes, basil and a little brine from the cooked prawns and bring to the boil. Reduce to a simmer and cook for 20 minutes, or until thickened. Add lemon and prawns and cook for a further 5 minutes, or until prawns have warmed.

Cook pasta as per packet directions. Drain and refresh under a cold tap. Add pasta to sauce mix and stir through. Serve in bowls topped with parmesan and parsley.