Kikkoman Sea Trout Confit with a Torched Finish

November 8, 2016

35 minutes

medium

serves 1

This Sea Trout Recipe brings together delicate low-temperature cooking with fresh, bright flavours. The trout is first cured with muscovado sugar, Maldon salt, kaffir lime zest and Kikkoman soy sauce, then gently confited in clarified butter infused with kaffir lime leaves. The slow cooking keeps the fish soft and moist while allowing the citrus and soy flavours to develop.

To finish, the trout is lightly brushed with soy sauce and torched to create a beautiful charred surface. It is served with lightly pickled vegetables, seaweed, crisp green apple, tomato caviar and a smooth ginger-soy sauce with squid ink.

This Fine Dining Fish Recipe has a good balance of sweet, salty, citrus and savoury flavours. It is a sophisticated choice for anyone exploring modern Fish Recipes or looking for elegant Healthy Fish Recipes with restaurant-style presentation.

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Ingredients

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	100g muscavado sugar
	100g maldon salt
	2g grated kaffir lime zest
	50g kikkoman soy sauce
	200g clarified butter
	20g kaffir lime leaf
	20g fresh girolles mushrooms
	4nos baby radish
	20g salted irish moss seawed
	40 g celery sliced
	50g apple vinegar
	100g still water
	10 g salt
	40 g sugar
	1nos baby leaf
	2 g peppercorn

Ginger soy sauce

	10g fine chopped ginger
	50g kikkoman soy
	10g squid ink
	1nos Green apple
	5g lemon balm

Nutritional Information

~1,350 kcal Calorie

~88 g Protein

~72 g Carbohydrates

~80 g Total Fat

~7–8 g Dietary Fibre

~7–8 g Omega-3

Directions

Prepare and Cure the Sea Trout

Clean the sea trout fillet and remove the bloodline. Cut the fish into four 100 g portions. Mix muscovado sugar, Maldon salt, grated kaffir lime zest and Kikkoman soy sauce. Rub the curing mixture evenly over all sides of the fish.

Cover and refrigerate for 15 minutes. After curing, gently wipe away the mixture with a damp kitchen towel.

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Confit the Trout

Lightly bruise the kaffir lime leaves and add them to the clarified butter. Warm the butter to approximately 45°C. Place the cured trout portions into the butter and confit for about 17 minutes.Remove carefully and keep aside.

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Prepare the Vegetables

Wash and prepare the girolle mushrooms, baby radish and sliced celery.

Soak the salted Irish moss seaweed in warm water until softened. Drain and transfer it to cold water until required.

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Make the Pickling Liquid

Add apple vinegar, water, salt, sugar, bay leaf and peppercorns to a saucepan. Bring the mixture to a boil, then allow it to cool until lukewarm. Pour the pickling liquid over the prepared vegetables.Squeeze the excess water from the seaweed and mix it with the pickled vegetables.

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Prepare the Ginger Soy Sauce

Add finely chopped ginger and soy sauce to a small saucepan.

Reduce gently until the liquid has reduced by approximately half. Add the squid ink and cook briefly until you have a smooth, slightly thick sauce.

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Prepare the Garnishes

Cut the green apple into thin matchsticks. Remove the seeds from the baby plum tomatoes to create the tomato caviar. Pick fresh lemon balm leaves and keep everything ready for plating.

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Torch and Plate the Sea Trout

Brush the confit trout lightly with Kikkoman soy sauce. Use a blowtorch to create a lightly charred colour on the surface. Trim the trout neatly if required. Spoon the ginger soy sauce onto the plate and place the Sea Trout Confit over it. Arrange the pickled vegetables, seaweed, green apple, tomato caviar and lemon balm around the fish. Serve immediately.

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