Yield: 10 portions
(served with Creation Reserve Chardonnay and Art of Chardonnay)
Curing Salt
125 g coarse sea salt
20 g kombu
Add everything to the blender and blend until the kombu is has a fine texture.
Trout
900 g (two full sides of trout)
curing salt (see above)
20 ml vegetable oil
Clean and pin-bone the trout sides. Place the trout on a tray skin side down. Cover the whole surface of the fish with curing salt then flip it over. Cover the skin side with curing salt. Transfer the tray to the fridge let it rest at 15 to 30 minutes. Rinse off all the salt under cold tap water. Portion the trout into 80 g portions. Heat a non-stick wide pan and add the oil. Sear the fish skin side down till the skin is golden brown and slightly crispy, then turn over and fry briefly on the flesh side.
Waterblommetjies
200 g waterblommetjies, washed and cut into 10 small pieces
20 g plant based butter, melted (Flora)
Maldon salt, to taste
Blanch the waterblommetjies in boiling water for 5 to 10 minutes until tender. Transfer to a baking tray, drizzle with plant butter and season with salt. Transfer to the oven for 2-5 min at 180 C before plating.
Herb Sauce
2 small bunches parsley, washed and roughly chopped
½ handful wild garlic/leaves, rinsed and roughly chopped
1 x 400 ml can coconut cream
125 ml lemon juice
Maldon Salt, to taste
Place all the ingredients in a blender, add salt to taste and blend until smooth.
Celeriac Purée
300 g celeriac, peeled and cut into cubes
½can (200 ml) coconut cream (Woolworths)
100 g orange Juice
10 g white miso paste
½ tsp (2,5 ml) vanilla paste
½ tsp (2,5 ml) Maldon salt
Add the celeriac and coconut cream to a pot and cook over medium heat until soft. Transfer it into the blender, and add all the remaining ingredients and blend to a smooth consistency.
Green oil
25 g parsley, washed
25 g wild garlic leaves, washed
50 ml vegetable oil
Blend everything together in a power blender on high speed (or Thermomix on Aroma setting) untl the herbs are smooth. Strain through a muslin cloth.
For plating (see above)
80 g cured trout
15 g waterblommetjie
5 g waterblommetjie flower
2 tbsp (30 ml) herb sauce
1 tbsp (10 ml) celeriac purée
1 peashoot
8 drops green oil