- 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
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