- 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
Marinated Wild sea trout, lovage, Bison grass & wild strawberry
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
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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
