Marinated Wild sea trout, lovage, Bison grass & wild strawberry

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 3rd July 2013

Marinated Wild sea trout, lovage, Bison grass & wild strawberry

Starter cooked by Mariusz Dobies from Kaleido Restaurant during Greater Manchester Heat of the North West Young Chef of the Year 2013

Ingredients

  • Seatrout 2 x 80g
  • Radish 5g
  • Lovage 15g
  • Bisongrass vodka 40ml
  • Watercress 5g
  • Spring onions x 2
  • Wild Strawberries x 6
  • Egg white x 3
  • Lecithin 1g
  • Alginate – 0.3g
  • Lemon juice – 5ml

Method

Fillet & skin sea trout – marinate in sea salt for 8 mins
Wass marinade from trout
Slice fresh radish on mandolin
Make syrup with ,lovage & vodka – mix emulsion with lecithin, allow to rest – add egg white, place in syphon/charge with gas and chill
Blanche spring onions, split lengthways and chargrill
Bring strawberries to room temperature
Plate & serve