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Sea trout cakes, savoy cabbage, soy sauce




Trout cakes

Sea trout

Ginger

Spring onion

Chestnut mushrooms

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

Soy sauce

Ginger

Sugar

Honey

Method: All ingredients into pan and reduce to thick glaze. Pass thru sieve


Garnish

Savoy cabbage

Water

Salt

Butter

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)


House dressing

Dijon mustard

Lemon juice

White wine vinegar

Salt

Olive oil

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


Note:

Salmon will perfectly work for this recipe as well.

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