Chefs' Recipes

Turnip and brook trout roe

Dan Hunter's recipe for turnip and brook trout roe from Brae restaurant in Victoria for Gourmet Institute.
Turnip and brook trout roe

Turnip and brook trout roe

4
20M
15M
35M

Ingredients

Turnip leaf cream

Method

Main

1.Place turnips in a small saucepan with butter, soy and 100ml water and bring to a gentle simmer over medium heat. Cover and cook until turnips are glazed and tender but still have some bite (8-10 minutes). Remove from cooking liquid and remove stems by cutting a small cone shaped piece from the the top of each turnip. Fill turnips with brook trout roe and set aside.
2.For turnip leaf cream, blanch turnip leaves until just wilted (45 seconds to 1 minute), refresh in iced water, drain and squeeze moisture from leaves. Combine leaves with crème fraiche, cultured cream or cream in a small blender and blend on high speed until very smooth (3-5 minutes).
3.To serve, place a little turnip leaf cream on each serving plate and arrange turnips on top.

Note Japanese turnips are grown by specialist growers such as Petite Bouche and can be ordered from select greengrocers. Brook trout roe is available from select seafood suppliers. Turnip leaves can be ordered from greengrocers. White soy sauce is available from select Japanese grocers and online from Good Grub Hub.

Watch Dan Hunter from Melbourne’s Brae restaurant make the turnip and brook trout roe recipe live from the Harvey Norman Gourmet Institute Event on June 10 at Domayne Chadstone in an exclusive video on the Harvey Norman website

Notes

Related stories




crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames
Chefs' Recipes

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.