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Yields 4 portions

Enjoy with the Creation Reserve Chardonnay

Curing Salt

125 g sea salt

20 g kombu

Place everything in a blender and blend till the kombu is fairly fine.

Chardonnay and Lemon Herb Sauce

1 cup Creation Chardonnay

1 cup lemon juice

½ cup rice wine vinegar

1 tsp salt or to taste

200 g parsley (washed)

Place everything in a bar blender. Blend for at least 2 minutes or till the parsley is finely chopped. Transfer the green sauce to a squeezy bottle and keep in the fridge till needed.

Trout and Avocado

1 side of cleaned trout

1 avocado

1 tsp trout caviar

8 baby spinach leaves

1 spoon Chardonnay sauce

3 drops green oil

1 squeeze lemon on the avo

1 pinch maldon salt on the avo

2 tbsp cooking oil

Clean and debone full side of trout. Place on a tray, skin side down, and cover fish with curing salt. Flip the trout over, skin side up, and cover with curing salt. Transfer the fish to the fridge and rest for 45 to 60 minutes. Rinse off all the salt under cold tap water. Portion the trout into 45 g to 50 g portions. Heat a non-stick pan and add 2 tablespoons cooking oil. Sear off the fish, skin side down, till the skin is golden brown and slightly crispy. Remove the fish from the heat and remove the skin.

Fry the skin in the fryer until fully crispy and put aside for plating.

Avocado Slices

Slice the avo thinly to be the same length as the trout.

Baby Spinach

2 leaves per portion

Wash the leaves and deep fry them until crispy without browning. Add salt while still hot and keep spinach in a cool area for garnish.

Green Oil

250 ml cooking oil

200 g parsley

30 g chives

Wash the herbs and put everything in the bar blender. Blend till the herbs are fully ground. Pass through a muslin cloth and keep in the fridge till needed. (Should make at least 15 to 20 portions.)

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