Enjoy with Creation Reserve Chardonnay

Yield: 10 portions

Cured pan-fried trout

250 g coarse sea salt

40 g dried kombu

1kg B Bos trout sides/fillets, deboned and cleaned

30-45 ml (2-3 tbsp) vegetable oil, for frying

Add the salt and kombu to a blender and blend until the kombu has a fine texture, but not too powdery. On a clean tray, lay down the trout skin side down. Cover the whole surface of the fish with curing salt then flip the trout over, skin side up. Again, cover with curing salt all over, then place the whole tray in the fridge to cure and rest for 10 to 15 minutes. Remove from the fridge and rinse off all the salt under cold tap water. Dry excess water off the trout with a clean kitchen cloth, then slice into 100g portions. Pan-fry in oil over medium heat, skin side down first until crispy, then flesh side down – do not overcook.

Leek and fennel beurre blanc

100 g leeks, sliced and rinsed (note: save the off-cuts to make *leek dust, see below) large fennel bulb, sliced and rinsed

250 ml (1 cup) Creation Estate Chardonnay

400 g coconut cream

250 ml (1 cup) lemon Juice

2 g pickling onion, sliced

250 g Vegan Flora, cut into small cubes and kept in the fridge

salt, to taste

In a pot, add all the ingredients except for the Flora and 100ml Chardonnay. Bring the pot to a boil and then simmer over low heat until the vegetables are soft – about 10-15 minutes. Remove from the heat, then ransfer the mixture to a food processor and blend until smooth. Add the butter slowly, piece by piece while blending at a high speed until all the butter has been incorporated. Lastly, add the remaining 100 ml Chardonnay and season with salt to taste. Set aside.

Fried leeks (note: save the off-cuts to make *leek dust, see below)

100 g leeks, julienned, rinsed and dried

about 1 liter vegetable cooking oil

salt, to taste

Fill a medium size pot/saucepan with about 2-3 cm of oil for deep frying. Place it over medium-high heat and bring the oil to a temperature of 180℃. Fry the leeks until crisp and lightly golden, then use a slotted spoon to transfer to a tray lined with paper towel. Season with salt and set aside.

Herb green oil

50 g wild garlic leaves

50 g Italian parsley

250 ml (1 cup) vegetable oil

Place all the ingredients in a power blender and blend until the jug gets warm (or in a Thermomix, aroma setting, 5-7min). Strain the infused oil through a muslin cloth, then discard the solids and keep the oil in an airtight container until ready to use.

Pickled baby marrow

1 cup (250 ml) white wine vinegar

1 cup (250 ml) water

3 tbsp (45 ml) sugar

1 bay leaf

1 tsp (5 ml) black pepper corns

1 big baby marrow, sliced thinly lengthwise on a mandolin

In a pot, heat up all the ingredients, except for the baby marrow. Bring to a boil and take off the heat. Cool the liquid down to room temperature. Add the sliced baby marrow to a large jar, then add the cooled pickling liquid and cover with a lid. Let the flavours develop for a few hours before using, preferably overnight. Store in the fridge.

For plating:

*Leek dust

Place the green off-cut leek leaves in the airfryer at 60℃ for 2-3 hours to dry out (or the food dehydrator for 1-2 days). Place the dried leeks into a very dry bar blender and blend to a powder. Use this dust when plating, dusting the sauce with a pinch of dust.

Sliced radishes

Use a mandolin, 3 slices per dish.

Trout pearls