Steamed Coral Trout with Chorizo Dumpling and Lemon Yoghurt Tapas - Moro Olive Oil

Name: Steamed Coral Trout with Chorizo Dumpling and Lemon Yoghurt Tapas - Moro Olive Oil
Ingredients: Lunch , Dinner , Snack; 1 Large chorizo sausage; Moro Frutal Extra Virgin Olive Oil; 200g Water chestnuts, finely diced; 1 Carrot, finely diced; 1 Bunch of chives, finely chopped; 8 Fresh wonton wrappers; 1 Coral trout fillet, skin on, cut into 4 x 5cm strips; 600ml Chicken consumé; Small tub Natural yogurt; 1tsp Lemon juice; 01 Remove the chorizo filling from the sausage and place into a bowl. Add 2tbs each of the carrots, water chestnuts and chives. Mix well.; 02 To assemble the dumplings lay out the wonton skins and place a small amount of the chorizo mixture onto the center.; 03 Wet the edges and place a second wonton skin on top and gently push down around the edges to seal the dumpling whilst making sure to remove any trapped air pockets.; 04 Place the Coral Trout in a steamer skin side up.; 05 In a separate steamer place your dumplings.; 06 Over a wok of boiling water place the steamers with the dumplings first then the fish steamer on top. Cover with a lid and steam for 4 to 5 minutes; 07 In a soup bowl place a small ladle of hot chicken consumé and place the dumpling in the center of the bowl.; 08 Gently rest the Corel Trout on the dumpling and top with a small amount of lemon yoghurt.; 09 Drizzle 30ml Moro Frutal Extra Virgin Olive Oil around the dumpling .; 10 This will impart a rich olive oil flavour to the dish and will balance the rich chorizo dumpling.; 11 Return the beef to the sauce and add the raisins and simmer on low heat until ready to serve.

www.worldofmoro.com.au

Place yoghurt in a square of muslin cloth and hang overnight to thicken. In a bowl combine the yogurt with the lemon juice, mix well and refrigerate

View Original

Share this recipe:

Ingredients

Lunch , Dinner , Snack
1 Large chorizo sausage
Moro Frutal Extra Virgin Olive Oil
200g Water chestnuts, finely diced
1 Carrot, finely diced
1 Bunch of chives, finely chopped
8 Fresh wonton wrappers
1 Coral trout fillet, skin on, cut into 4 x 5cm strips
600ml Chicken consumé
Small tub Natural yogurt
1tsp Lemon juice
01 Remove the chorizo filling from the sausage and place into a bowl. Add 2tbs each of the carrots, water chestnuts and chives. Mix well.
02 To assemble the dumplings lay out the wonton skins and place a small amount of the chorizo mixture onto the center.
03 Wet the edges and place a second wonton skin on top and gently push down around the edges to seal the dumpling whilst making sure to remove any trapped air pockets.
04 Place the Coral Trout in a steamer skin side up.
05 In a separate steamer place your dumplings.
06 Over a wok of boiling water place the steamers with the dumplings first then the fish steamer on top. Cover with a lid and steam for 4 to 5 minutes
07 In a soup bowl place a small ladle of hot chicken consumé and place the dumpling in the center of the bowl.
08 Gently rest the Corel Trout on the dumpling and top with a small amount of lemon yoghurt.
09 Drizzle 30ml Moro Frutal Extra Virgin Olive Oil around the dumpling .
10 This will impart a rich olive oil flavour to the dish and will balance the rich chorizo dumpling.
11 Return the beef to the sauce and add the raisins and simmer on low heat until ready to serve.