Paired with Creation Reserve Chardonnay
Yields 10 portions
Salt Cure for Trout Fillets
Ingredients:
- 2 trout fillets
- 500 g sea salt
- 50 g dry kombu
Method:
Blend the sea salt and kombu together. Cover the trout fillets entirely with the salt mix and cure for about 1 hour.
Trout Ballotine
Ingredients:
- 2 trout fillets
- 2 sheets nori
- 2 tbsp nutritional yeast (to make seaweed powder)
Method:
Cut the fillets into long, thin strips. To make the seaweed powder, blend 2 nori sheets with 2 tablespoons of nutritional yeast until fine.
Dust the trout strips with the seaweed powder.
Layer the strips onto heat-safe plastic wrap, pressing them tightly to remove air gaps. Place a sheet of nori in the center and arrange the trout strips onto it.
Roll the plastic wrap into a compact cylinder. Tie the ends and use the wrapping to roll the ballotine tighter into shape. Chill to set.
Fennel and Chive Salad
Ingredients:
- 2 large fennel bulbs
- 10 g chives, finely chopped
- 1 lime zest and juiced
Method:
Thinly slice the fennel and rinse in cold water. Shock in ice water to crisp, then drain well.
Combine fennel, chopped chives, lime juice, and zest in a bowl. Toss gently before serving.
Honeybush and Dashi Mustard Sauce
Ingredients:
- 3 tbsp whole grain mustard
- 400 g coconut cream
- 100 g Creation Chardonnay
- 50 g dry kombu
- 1 tbsp Christine Stevens honeybush tea Leaves
- 1 onion
Method:
Simmer all ingredients except the whole grain mustard. Strain the sauce and whisk in the mustard before serving.
Herb Oil
Ingredients:
- ½ cup fresh parsley
- ½ cup fresh Fennel
- 1 cup oil
- Pinch of salt
Method:
Blend all ingredients until smooth and vibrant. Strain for a refined finish.
Nori-Sesame Crisps
Ingredients:
- 100 g water
- 25 g toasted white sesame seeds
- 20 g black sesame seeds
- 50 g masa harina (white maize flour)
- 30 g Creation Estate Chardonnay
- 1 tsp salt
Method:
Mix all ingredients thoroughly and transfer the mixture to a piping bag.
Cut nori sheets into strips (5 cm x 1 cm).
Heat a bratzeli machine on its lowest setting. Pipe batter into each corner of the machine, place a strip of nori in each, and close to cook.
Cook for 1 minute and 40 seconds until crisp. Transfer under pass lights to dry completely for service.
Garnish:
Trout Caviar
Capers