Start the recipe by skinning and removing the blood line from the trout. Separate the top loin and belly, dice the belly into 1cm dice and place to one side. Portion the top loin into 50g pieces.
Next, make the nori crumb by blending all of the ingredients in a food processor to achieve a fine powder.
Now make the ponzu dressing, to do this bring the sugar and water to the boil. Slice the clove of garlic and add to the pan of water. Remove the pan from the heat and add the orange and lemon juice along with the rice wine vinegar, soya sauce, shiso and rapeseed oil. Pulse with a stick blender and leave to infuse for 5 minutes.
Once the liquor has infused pass the mixture through a fine sieve. Weigh out 125g of the mixture and whisk in the xanthan gum, before leaving to one side for dressing the plate. With the rest of the mixture place into a deep high sided gastro pan, add the trout loin and marinate for 30 minutes.
While the trout marinates warm 750ml of the vegetable oil in a shallow pan until it reaches 45°c.
When the trout has marinated remove and discard the liquor. Pat the trout dry and place into the oil for 20 minutes making sure a consistent temperature is maintained. When the fish is cooked gently remove onto a wire rack to cool slightly and allow excess oil to drain off before gently dusting in the nori crumb and allowing to cool to room temperature.
For the oyster emulsion blend the egg yolks, oysters, mustard, salt and garlic in a food processor until light and doubled in volume. Gradually add the oil with the machine still running until all the oil is emulsified. Next add the soya sauce, fish sauce, rice wine vinegar, lemon juice and xanthan gum and continue to blend until all of the ingredients are emulsified and smooth.
Take the remaining 250ml of oil and place into a medium sized saucepan and bring to 180°c, drop the rice cracker wafer in until if puffs before removing onto a tray and dusting with the remaining nori crumb.
Slice the white radish thinly and cut with a small ring cutter to make thin coin style pieces.
Plate the dish by placing the confit top loin onto the centre of the plate, mix a little of the oyster emulsion with the tartare of belly and place in between two slices of radish before placing onto the plate. Garnish with the keta, oyster leafs, and salty fingers before adding the dressing and rice cracker.