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Fishy in a dishy with a fat slab of beef

Fishy in a dishy with a fat slab of beef

Or: “Le surf et la viande de bouef”

Or, instead of “ave a banana!” “Heifer tsunami!”

Bovine shipwreck?

Admittedly, might need some work. I’m developing ways to say surf and turf without saying surf and turf, as the whole point of the blogger’s fraternity of culinary invention, is to provide a twist on classics. This is the most long overdue recipe I’ve ever posted, and for that I have my fellow food bloggers to beg for forgiveness. I cogitated over this dish for a while, not wanting to produce anything too mediocre, and I must say I’m fairly pleased with the resulting balance of flavours and textures.

This is essentially a pan-Asian take on surf and turf, and features a slab of steak cooked with umami paste and smoked garlic, topped with sea trout tartare and served alongside dressed seaweed and porcini mushrooms. What it certainly achieves is the sensation of the ocean with the trout, nam pla and seaweed, combined with the earthiness of the garlic, mushroom and beef.


Ingredients (serves two as a generous starter).

For the steak:

1 fillet or sirloin steak, according to your preference (approx 8 oz / 220 grams)

Toasted sesame oil

Smoked garlic powder or pureed smoked garlic

Umami paste

For the sea trout tartare: 

1 sea trout steak (approx 6 oz / 170 grams)

2 tsps peanut oil or toasted sesame oil

2 tsps lemon juice

2 tsps lime juice

2 tsps grapefruit juice

1 tbsp brown demerara sugar

1 tbsp nam pla (fish sauce)

1 tsp pink peppercorns, crushed

1 tsp very finely diced / splintered ginger

1 tsp finely chopped lemongrass

5 cms wide chunk of cucumber, diced finely

For the mushrooms:

1 tsp toasted sesame oil

4 Porcini mushrooms, quartered

1 tbsp dark soy sauce

For  the seaweed: 

A small handful of fresh seaweed (or dried if unavailable)

2 tsps of the dressing for the tartare


Firstly ensure your seaweed is well washed and dried.

To prepare the tartare, firstly create the dressing by combining all the ingredients except the cucumber in a bowl and whisking together.

If the trout steak comes with skin on, cut it off, baste with a little of the dressing and grill the skin under a fairly high heat until it crisps, being careful not to let it burn.

Cut the trout into small cubes approx 1 cm wide. Set this aside as you will need to dress the trout at the last minute.

Cook the mushrooms in a tsp of oil over a medium heat for at least eight minutes to ensure they’re cooked through. After four minutes, pour the teaspoon of soy sauce over them. Set them aside.

Cut the steak in half and baste in umami paste and smoked garlic puree, or baste with umami and dust with smoked garlic powder. In a fairly hot skillet add the sesame oil and fry the steaks to your desired temperature. I don’t recommend rare for this recipe as the paste and garlic need to be cooked into the meat, which requires a bit more heat; so I’d recommend at least medium rare.

Set the steaks aside and while they’re resting, dress the seaweed with one or two teaspoons of the liquid from the dressing and arrange it on the plates with the mushrooms.

Add the remaining dressing and the cucumber to the trout and mix through.

Add the steak to the centre of the plate and set a ring mould on top. Press the tartare in to the ring mould and release it. If you have the grilled skins set aside, chop them in to lengths and arrange on top of the tartare.


Temperature is quite critical to the success of this dish. All ingredients other than the steak should be cool but not chilled. The steak should rest somewhere fairly warm so it doesn’t cool too rapidly.

I would love to hear from anybody who tries this recipe out. Why not follow me on Facebook and let me know how it goes? Alternatively if you have any recipes to share, feel free to email me a link and I will link back to you, provided I like your creation!

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