Yields 15 portions
Enjoy with the Creation Sauvignon Blanc, Semillon
Trout
1 fillet of trout (450 g)
5 g maldon salt
5 g lime zest
Skin the trout and cut into small cubes.
Mix with the salt and zest before plating.
Gochujang Bratzeli
60 g white masa harina
10 g gochujang
10 g black sesame seeds
3 g salt
70 g mirin
20 g Creation Sauvignon Blanc, Semillon
Blend all the ingredients together.
Place in a piping bag.
Pipe onto a medium-low heated bratzeli iron and close for 3 minutes.
While bratzeli is hot, fold over a whisk to form the taco shape.
Coconut Gochujang Yoghurt
100 g coconut yoghurt
10 g gochujang
50 g yuzu juice
Mix all the ingredients together.
Pickled Red Cabbage
500 g red cabbage chiffonade
200 ml verjuice
Place both the ingredients in a vacuum bag and vacuum as much air out of the bag as possible.
Leave to pickle for 24 hours.
For Plating Tacos
1 taco
8 g raw cabbage (chiffonade)
30 g trout
8 g pickled red cabbage
5 g red onion (julienne)
5 g cos lettuce (chiffonade)
15 g gochujang yoghurt
5 g exotic cocktail heirloom tomatoes (at room temperature)
2 g toasted white and black sesame seeds
micro coriander
1 segment lime on the side (15 g)