If it looks like salmon then it must be ... um, well, salmon. Then again, it could be ocean trout. Often it's sold skinned, pin-boned and portioned so it's hard to tell it from salmon on looks alone. But taste it and you know straight away it's a different beast. Not the same oil content as salmon. And that subtler flavour that's somehow troutier. And smaller flakes that are somehow less flaky. Anyway, the best of its type here in Oz comes from ocean farms in deep cool water off Tasmania's remote western shores. I imagine there must have been a few failures with early attempts at ocean farming. I wonder how many farmers lost tractors in the early days. I love amaranth. Amaranth is another of Mexico's culinary gifts to the world. Maybe not in the same league as tomatoes or chocolate, but a goody. If you're familiar with amaranth, you'll know it's highly nutritious. You'll also know it's very, very light. In fact, I'd advise against cooking with amaranth in anythings stronger than a 5 knot breeze. Anyway, I've based this dish loosely in a Charlie Trotter recipe.
OCEAN TROUT, BALSAMIC TOMATOES, AMARANTH BROTH & ONION JAM
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