Lake Trout Soft Tacos

Ingredients

Yield:

4 servings

• Infused Oil

  • 1L Grapeseed/Canola oil
  • 20g dried chilli flakes
  • 4 pc dried bay leaves
  • 5g dried coriander seeds

• Trout

  • 270g lake trout filet, deboned and skin off
  • 12pc small sprigs of fresh tarragon
  • 12pc soft shell corn tacos ( 100% Masa/corn flou

• Strawberry, Apple & Tarragon Chutney

  • 4pc strawberries, stem off, small dice
  • 1 Granny Smith apple, cored, small dice
  • 20ml fresh tarragon, roughly chopped
  • 20ml finely granulated white sugar
  • 2ml table salt

• Lemon Mayonnaise

  • 2 lemons finely zested and juiced
  • 80ml mayonnaise
  • 2ml cayenne pepper powder
  • 2ml table salt

Preparation

Difficulty:

Medium

Time:

30 Minutes

Total Time:

30 Minutes

1. 1. Combine all of the infused oil ingredients in a medium pot and put on the stove on low heat.
   2. Cut the trout filets into 90g pieces. Set aside.
   3. When infused oil reaches 160F, gently place trout pieces into the oil and ‘poach’ until the trout just starts to flake.
   4. Remove trout from the oil and let cool in the fridge
   5. Combine all chutney ingredients and let sit in the fridge to marinate for 10 minutes.
   6. Combine all Lemon Mayo ingredients and let sit in the fridge
   7. Lay sets of 3 soft shell tacos out on 4 plates
   8. Spread the lemon mayo on the tacos, making a line down the center of the tacos
   9. Take the trout out of the fridge and flake the trout into small pieces. Place the trout on the center of each of the tacos
   10. Spoon 15ml of chutney next to the trout on each of the tacos
   11. Place a sprig of fresh tarragon on top of the trout on each of the tacos