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Yields 15 portions

Enjoy with the Creation Sauvignon Blanc, Semillon



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)


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