Wine Pairing: Chardonnay
Portion Size: 3 (per fillet)
Main Component: Trout Fillet
Ingredients:
• 3 trout fillets
• 1 kg sea salt
• 500 g dried kombu
Method
1. Blend the sea salt and kombu together.
2. Cover the trout fillets with the salt mix and cure for ±1 hour.
Trout Belly Tartar
Ingredients:
• 100 g trout belly, finely chopped
• 1 whole spring onion, chopped
• 2 gherkins, diced
• 2 garlic cloves, grated
• 20 g fresh ginger, grated
• 7 g chopped chives
• Zest and juice of 1 lemon
• Salt to taste
Method
1. Mix all ingredients together in a bowl.
2. Season with salt to taste.
Cos Lettuce & Pea Purée
Ingredients:
• 2 ½ handfuls fresh peas
• 1 handful cos lettuce (washed)
• 10 g fresh ginger
• 10 g garlic
• 10 g lime juice
• 2 tbsp coconut yoghurt
Method
1. Place all ingredients into a NutriBullet.
2. Blend until smooth.
Garnish
• Pea shoots
• Borage flowers
• Sugar snap peas
• Crisp potato flower chips