2 tablespoons mixed peppercorns
2 tablespoons coriander seed
4, 5-ounce Tasmanian sea trout filets
1 cup crème fraiche
2 tablespoons minced shallots
¼ teaspoon fresh ground black pepper
2 tablespoons white wine
1 Meyer lemon, supremed and diced
6-8 finger limes, pulp only
3 tablespoons smoked trout roe
2 tablespoons vegetable oil
2 cups watercress, mache, or mixed micro greens
2 tablespoons extra virgin olive oil
1 lime, juiced
Fine sea salt
Finely grind the peppercorns and coriander seed together using a spice grinder. Season the trout with salt on both sides and with the spice blend on the presentation side only. Set aside and make the sauce vierge.
Heat the crème fraiche in a small pot set over low heat. Add about ¼ teaspoon of salt and bring to a simmer. Add the white wine, Meyer lemon, finger lime and trout roe. Remove from the heat and set aside.
Add 1 tablespoon of vegetable oil to 2 cold pans and place 2 pieces of trout in each pan presentation side down. Start the fish in a cold pan but raise the heat to medium heat for 2 minutes, or until a nice crust is formed. Flip the fish and cook for 10 seconds, just to heat the other side. Remove the fish from the pans and set on a cutting board.
In a mixing bowl, combine the extra virgin olive oil, lime juice and a little and pepper salt together then toss in the salad greens coating them with the oil mixture. Warm the crème over low heat. Slice the fish into thin slices and fan on the outer part of the plate in a circle. Place about ½ cup of the salad greens in the center of the plate. Spoon the crème sauce over the fish, making sure to get the finger lime, Meyer lemon, and trout roe from the bottom of the pot. Serve immediately.
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