Yields 10 portions
Served with Viognier
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
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.
100g brown sugar
150ml Creation Viognier
100g corn starch
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.
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.
Toasted White and Black Sesame Seeds