Scrambled Egg & Cured Ocean Trout Brioche Rolls

Scrambled Egg & Cured Ocean Trout Brioche Rolls

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Terms and Conditions

Catalogue Terms and Conditions

PRICES CORRECT AS AT 03/10/18 AND AVAILABLE TO 13/11/18 OR UNTIL STOCKS LAST. PRICES MAY VARY BETWEEN STORES AND/OR WITHIN THE NT. RETAIL LIMITS MAY APPLY. SAVINGS BASED ON LOWEST REGULAR SHELF PRICE NATIONALLY. SOME PRODUCTS AND OFFERS OUTLINED IN THIS CATALOGUE MAY NOT BE AVAILABLE IN ALL STORES OR ONLINE. ALLWINE PRODUCTS ARE 750ML AND SPIRIT PRODUCTS ARE 700ML UNLESS OTHERWISE SPECIFIED. LIQUOR AND TOBACCO NOT SOLD TO UNDER-18S. ONLINE AND DIRECT SALES UNDER LICENCE NO. 353368. IF NO DOZEN OR HALF DOZEN PRICE IS SPECIFIED, NO FURTHER DISCOUNT IS AVAILABLE ON THE PRODUCT MULTIPLES SHOWN. ^YOU MUST BE A VINTAGE CELLARS WINE CLUB MEMBER AND PRESENT YOUR MEMBERSHIP CARD AT TIME OF PURCHASE TO QUALIFY FOR POINTS, BONUS $25 VOUCHER OR ANY OTHER ‘MEMBER BONUS’ OFFERS. BONUS $25 VOUCHERS ARE MAILED REGULARLY THROUGHOUT THE YEAR SUMMARISING YOUR POINTS FOR THE TRANSACTION PERIOD. FOR FULL WINE CLUB TERMS AND CONDITIONS VISIT VINTAGECELLARS.COM.AU OR CALL 1300 366 084. BONUS ONLY AVAILABLE ON PICTURED PRODUCTS. BONUS VALUE BASED ON LOWEST SINGLE BOTTLE PRICE. BONUS STOCK IS LIMITED AND AVAILABLE WHILE STOCKS LAST. LIMITS MAY APPLY.

Serves: 6-8 Preparation time: 30 minutes. Cooking time: 15 minutes. 300ml pouring cream; 6 eggs; finely grated rind of 1 lemon; 30g butter, diced; 1 tbsp each finely chopped dill, flat-leaf parsley and chervil, plus extra leaves, to serve; 8 toasted brioche rolls; salmon roe, to serveGin-cured ocean trout: 120g sea salt flakes; 110g (½cup) caster sugar; 80ml gin; ½cup roughly chopped dill; 1 tbsp coarsely crushed fennel seeds; 1kg piece ocean trout, skin on, pin-boned. 1. For gin-cured ocean trout, combine salt, sugar, gin, dill and fennel seeds in a bowl. Place trout on a large piece of plastic wrap, spread with half the salt mixture, turn and spread with remaining salt mixture, then wrap firmly. Place on a non-reactive tray and refrigerate to cure overnight. Rinse trout under cold running water, pat dry and wrap in plastic wrap. Refrigerate for up to 1 week. Thinly slice diagonally when ready to serve. 2. Whisk cream, eggs and lemon rind in a bowl and season generously to taste. Heat butter in a large frying pan over low-medium heat until foaming, add egg mixture and stir occasionally for 3-4 minutes, until just set. Remove from heat and fold in dill, parsley and chervil. 3. Arrange a couple of thin slices of trout on the base of each brioche roll. Top with scrambled egg and salmon roe, scatter with extra herbs, sandwich with brioche tops and serve warm.
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    Vintage Cellars -- Darlinghu... PH:(02) 9264 1700
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