Preparation:
Cooking: 15 minutes (Prep & Cooking Time)
Serves: 4 people
Ingredients
- 4 Fillets of Chalk Stream Trout
- 300g Wakame Seaweed salad
- 1 Chinese leaf
- 150g soy sauce
- 75g rice wine vinegar
- 45g mirin
- 5g sugar
- 2.5g katsuobushi (Bonito, ‘dried fish flakes’)
- 25g lemon juice
- 0.6g Xanthan gum
Method
In a saucepan put the soy, rice wine vinegar, mirin & sugar. Bring to the boil, remove from the heat and add the Bonito, allow to infuse for 15 minutes.
Strain the mix, once cold add the lemon juice and xanthan gum, blend together to thicken.
Grill the Trout and season with salt & lemon juice.
Grill a leaf of the Chinese leaf until slightly charred, dress the Wakame Seaweed salad in the ponzu and serve all together with a little ponzu drizzled over the plate. Some roasted cherry tomatoes would go well with this dish too.
