Culinary tips
Pina colada and Leutasch rainbow trout
Ingredients for 4 personS
- 400 g Leutasch rainbow trout, boneless and skinless, cut into large cubes
- 100 g shallots, in brunoise cut
- 1 red chilli, finely chopped
- 50 g lemon grass, finely chopped
- 50 ml roasted sesame oil
- 100 ml ponzu sauce
- 10 g sushi hagfish, pink, finely chopped
- 50 g fresh ginger, brunoise cut
- 600 ml coconut milk
- 100g carrots in brunoise cut (orange or yellow)
- 4 lime leaves
- 400 ml pineapple puree
- 200 g pineapple, brunoise cut
- 50 g brown sugar
- 200 g yuzu
- 80 g sweet chilli sauce
- 1 lime zest and juice
- Some salt and Japanese lemon pepper to season
Preparation
Lightly salt the diced trout, drizzle with yuzu juice and leave to marinate in the fridge for approx. 2 hours * Add all the remaining ingredients to the fish and season with salt and Japanese lemon pepper if necessary. Remove the kefir and lime leaves just before serving.
*This is essentially a ceviche. The basic recipe for ceviche is extremely simple: raw fish is seasoned with a little salt and prepared cold in plenty of lime juice for a short time without adding any heat.
Garnish
- Leutasch rainbow trout caviar
- Sepia Topiko
- Cress
- Thai basil oil
- Piement de Esplellete