Chalk Stream Trout Carpaccio with Calamansi Sauce Recipe - Great British Chefs
This elegant starter from Caroline Martins is made by cutting out a thin sheet of cold smoked trout, and then serving it with a ponzu-like calamansi sauce, and herby lovage oil.
Ingredients
- 400g of cold smoked chalk stream trout
- 50g of calamansi juice
- 50g of mirin
- 100g of soy sauce
- 15g of rice vinegar
- 5g of caster sugar
- kombu, about 5 cm square
- 200g of lovage leaves
- 100g of vegetable oil
- 2 radishes
- 2 baby cucumbers
- 6 shimeji mushrooms
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