This quick and easy trout dish captures the freshness of the fish in a light marinade.
- 4 trout fillets
- squid-ink mayonnaise (buy or prepare mayonnaise and add squid-ink)
- freeze-dried mandarin
- freeze-dried sea lettuce
- lemon balm leaves
- 20 g sugar cane
- 80 g sea salt
- 10 g lemon zest
- 10 g fennel tops
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To prepare the marinade, combine the ingredients in a bowl. Pour the marinade over the trout and set aside to marinate for 15 minutes.
Divide the trout among serving plates. Drizzle with squid-ink mayonnaise and arrange mandarin around the trout. Sprinkle over sea lettuce and add a few leaves of lemon balm to serve.