Description
This vibrant dish features delicately smoked trout, complemented by a bright and zesty mango salsa. A perfect light meal for a warm evening.
Ingredients
Units
Scale
- 2 oz (60 g) Mango fresh
- 0 oz (10 g) Mango pure
- 0 oz (5 g) Passiflora pure
- 0 oz (1 g) fresh red chili
- 0 oz (5 g) coriander roots
- 1 tbsp lemon olive oil
- 1 oz (15 g) Ponzu gel
- Ghoa cress form Koppert cress
- 2 fl oz (50 ml) yuzu juice
- 2 fl oz (50 ml) lemon juice
- 2 fl oz (60 ml) Soya sauce
- 3 fl oz (75 ml) water
- 3 fl oz (75 ml) dashi
- 3 fl oz (75 ml) rice vinegar
- 1 oz (25 g) brown sugar
- 1 pcs Thai red chili
Instructions
- Blend all ingredients together and sieve the boiled stock.
- Add 3.5g of agar agar, boil for 5 minutes, and let it cool.
- Mix in a Thermomix.
- Remove the skin from the trout and cut into portions.
- Dice the mango and chili. Finely dice the coriander roots.
- Add the mango and passionfruit puree and mix gently.
- Add lemon olive oil.
Notes
- For a smokier flavor, use trout that has been cold-smoked for a longer duration.
- To adjust the salsa’s sweetness, reduce or increase the amount of mango puree.
- Store leftover trout and salsa separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 150g
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 100