Sea trout cakes, savoy cabbage, soy sauce
Method: 1/3 of trout blitz to death. Rest of trout dice into small cubes. Mix everything together and shape into small pattys. Roast on pan until the cake is gold from both sides.
Soy sauce glaze
Method: All ingredients into pan and reduce to thick glaze. Pass thru sieve
Method: Boil water, put salt and butter in and blanch sliced savoy leaves for 30 sec. Drain and season with house dressing and pinch of salt (if needed)
White wine vinegar
Method: All ingredients except oil blitz together. Slowly pour oil into mixture while whisking. If dressing will be too thick whisk into slowly bit of water. Season with salt
Serve with sliced spring onion, red chilli, few drops of sesame oil
Salmon will perfectly work for this recipe as well.