Ingredients
Scale
Salsa:
- Mango fresh 60g
- Mango pure 10g
- Passiflora pure 5g
- fresh red chili 1g
- coriander roots 5g
- lemon olive oil 1tbspoon
- Ponzu gel 15g
- Ghoa cress form Koppert cress
Ponzu :
- yuzu juice 50ml
- lemon juice 50ml
- Soya sauce 60ml
- water 75ml
- dashi 75ml
- rice vinegar 75ml
- brown sugar 25g
- Thai red chili 1 pcs
Instructions
- Blend all together, and sieve the stock, boiled. add 3,5g of agar agar boiled 5 minutes and let it cool , after that mix in thermomixer
- Take off the skin of the trout and cut into a portion.
- Diced mango and chili. Coriander roots diced finely. Add pure of mango and passiflora and mixed gently. Put Lemon olive oil.
- Category: Main