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Yields 50 portions

Enjoy with the Creation Reserve Chardonnay

Herb Sauce 

300 g parsley, rinsed and dried

300 g basil, rinsed and dried

200 g dill, rinsed and dried

40 g anchovies

40 g capers

15 g red wine vinegar

15 g freshly squeezed lime juice (from limes used for plating)

1 green chilli

10 g nutritional yeast

25 g hard vegan cheese

salt to taste

Blend everything together until smooth. Scrape the sauce out of the blender and set aside. Add 100 ml water to the blender to mix with the excess sauce.

Set aside to marinate the trout. (This will be used to pour into a vacuum bag with the trout.)

Trout

10 trout fillets (pin boned)

1 kg sea salt

100 g dried kombu

Blend salt and kombu together and cover the trout fillets with the mix.

Leave for about an hour. Rinse with cold water and pat dry with paper towel.

Portion into 60 g sizes. Place in a vacuum bag with the marinade sauce and seal. Marinate overnight.

Pickled Kohlrabi 

1 kg kohlrabi

250 ml white wine vinegar

125 ml water

175 g sugar

10 g thyme

Place vinegar, water, sugar and thyme in a saucepan and bring to the boil.

Slice the kohlrabi thinly on a mandolin and chiffonade. Add the liquid to the kohlrabi.

Fennel

2 punnets baby fennel

Finely julienne the fennel and place in ice water. Mix with the kohlrabi to order for the plating of the trout.

Aioli

100 g egg white

80 g yoghurt

20 g sushi vinegar

10 g maple syrup

knife tip xanthan gum

salt

1 L oil

15 g capers

Blend everything except the oil on a low speed in the bar blender. Increase the speed and slowly add the oil until it emulsifies to the desired thickness.

Limes 

17 limes

Cut 3 cheeks out of each lime. Use the leftover to juice for the herb sauce.

Grill the limes on a hot griddle pan for a minute.

Garnish 

trout caviar

fennel leaves

yellow mustard flowers

Herbed Artichoke, Aioli, Pickled Kohlrabi, Fennel, Yuzu Pearls

Yields 12 portions

Enjoy with the Creation Reserve Chardonnay

Herb Sauce 

60 g parsley, rinsed and dried

60 g basil, rinsed and dried

40 g dill, rinsed and dried

15 g nutritional yeast

10 g capers

5 g red wine vinegar

5 g lime juice

1/5 green chilli

5 g hard vegan cheese

salt to taste

Blend everything together until smooth. Scrape the sauce out of the blender and set aside. Add 100 ml water to the blender to mix with the excess sauce. Set aside for marinating the artichoke.

Grilled Marinated Artichokes

1 tin Spanish grilled artichokes in olive oil

Cut each artichoke in half lengthwise. Place in a vacuum bag with the marinade and seal. Marinate overnight.

Pickled Kohlrabi 

1 kg kohlrabi

250 ml white wine vinegar

125 ml water

175 g sugar

10 g thyme

Place the vinegar, water, sugar and thyme in a saucepan and bring to the boil.

Slice the kohlrabi thinly on a mandolin and chiffonade. Add the liquid to the kohlrabi.

Fennel

2 punnets baby fennel

Finely julienne the fennel and place in ice water. Mix with the kohlrabi to order for the plating of the artichoke.

Aioli

75 ml aquafaba

80 g yoghurt

20 g sushi vinegar

10 g maple syrup

knife tip xanthan gum

salt

1 L oil

15 g capers

salt to taste

Blend everything except the oil on a low speed in the bar blender. Increase the speed and slowly add the oil until it emulsifies to the desired thickness. Season if needed.

Limes 

4 limes

Cut 3 cheeks out of each lime. Use the leftover to juice for the herb sauce.

Grill the limes on a hot griddle pan for a minute.

Garnish 

yuzu pearls

fennel

yellow mustard flowers

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