Chalk Stream Trout Carpaccio with Calamansi Sauce Recipe
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.
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Cooking tools:
- Blender
- Cheesecloth
- Rolling pin
- Saucepan
- Pot
- Whisk
- Stove
- Refrigerator
- Freezer
- Parchment paper
- Mixing bowl
- Plate
- Chef's knife
- Airtight container
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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