Tartare of Tasmanian Ocean Trout and Scallop with Caviar - Chef Recipe by Josh Strudwick. Recipe | AGFG

Ingredients

• 200g Tasmanian ocean trout, skinned and cubed into 0.5 cm pieces
• 4 large Tasmanian scallops, thinly sliced
• 25g tin Yarra Valley Ikura Shoyu Zuke caviar
• 1 tsp toasted black sesame
• 4 tsp extra virgin olive oil
• 1 small garlic clove, finely chopped
• 1 tsp mild chilli, finely chopped
• 1 tsp fresh parsley, finely chopped
• 20mL basil oil
• Sea salt and fresh cracked black pepper to taste
• 8 sprigs dragons breath mustard for garnish
• 8 sprigs black fennel for garnish
• Native coastal flowers for garnish
• Citrus loaded ponzu:
• 150mL ponzu
• 1/2 lemon
• 1/2 orange, zested and juiced
• 1 tsp palm sugar
• Basil oil:
• 1 bunch fresh basil, blanched
• 1/4 cup olive oil
• 1/4 cup grapeseed oil