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

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 3rd July 2013
North West Young Chef of the Year

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


  • 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


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

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