Ocean trout with capers and radish | Petuna Seafoods
Monty Koludrovic carpaccio of Petuna ocean trout, topped off with capers and radish recipe can be found here. Just add sea salt flakes to serve!
Ingredients
- Grapeseed oil, for frying
- 60 gm salted capers, rinsed, drained
- Large pinch of saffron threads
- 100 gm crème fraîche
- ¼ tsp yuzu koshu
- 4 pinches of piment d’Espelette
- 300 gm skinned, boned piece of Petuna Ocean Trout
- Extra-virgin olive oil, to serve
- 1 large green sorrel leaves
- 12 large sprigs bronze fennel fronds
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