Yields 10 portions

Served with Viognier

Cured Trout:
100 g coarse salt
100 g sugar
10 g kombu
1 Trout Fillet (500g Trout), Pin Boned and Skinned
Blend together salt sugar and kombu
Sprinkle evenly over the fish. Let it cure for about an hour. Rinse off the salt mixture, pat dry, cut into 45g portions and store fish on blue towel in an airtight container in the fridge.

Maze-Gohan (Japanese- style Mixed Rice)

200g Cooked Mixed Brown and Wild Rice (cooked in Vegetable stock)

5g Parsley, Chopped

20g Carrot, Brunoised

Juice of 1 Lime

5g Salt

15g Kombu, Soaked and chopped.

20g Tofu, Chopped

10 ml Creation Viognier

10ml Sesame oil

Heat up 5ml sesame oil in a pan.

Add the carrots, tofu and kombu.

Add the wine and reduce till almost dry, while stirring.

Transfer to a mixing bowl and mix with the rest of the ingredients.

Set aside and plate underneath the Trout.

Teriyaki sauce

100g brown sugar

250ml tamari

150ml Creation Viognier

100g corn starch

150g water

10g garlic

10g ginger

Combine all the ingredients except for the water & corn starch in a small pot. Bring to a boil. Add water corn starch, transfer to a thermomixer blend it until smooth then transfer to a Squeezy bottle and set aside for plating. Only baste your trout with the teriyaki before plating.

Pickled Daikon Radish:

100g Daikon Radish

Peel and slice in rounds

Heat up the Apple cider vinegar and pour over the Daikon.

Set aside to cool down.

Leave covered overnight in the fridge.

Pak Choi:

1 punnet Fresh Pak Choi

Wash and dry.

Chiffonade the green parts of the Pak Choi and store away in between damp paper towelling for plating.

Garnish:

Nasturtium Leaves

Toasted White and Black Sesame Seeds