300th Anniversary Smoked Trout Royal Fillet Sashimi with Ponzu Dipping Sauce & Toasted Rice & Sesame Gomashio


300th Anniversary Smoked Trout Royal Fillet Sashimi with Ponzu Dipping Sauce & Toasted Rice & Sesame Gomashio

WEB SIZE (Credit Paul Johnston at Copper Mango) CMPL7670For a truly unusual, elegant smoked trout dish serve our celebratory 300 year tsar fillet ‘sashimi style’ with a Scottish twist on classic sesame gomshio using locally sourced seaweed.

Ingredients

For the ponzu dressing:

  • 80ml Shoyu (Japanese soy sauce)
  • 2 tbsp Bonito flakes (katsuobushi)
  • 1 tbsp Mirin (sweet rice wine)
  • 60ml of Yuzu juice (or 30ml lemon juice & 30ml lime juice)

For the sesame gomashio:

  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 1 tbsp raw Basmati rice
  • 1 tsp Mara shony seaweed

“Continuing with the traditional Japanese theme, this smoked trout dishes perfect accompanied by a chilled, unpasteurised Sake such as: Kuromatsu Nama Ginjoshu.” – Scott Fraser, RR. Spink & Sons chef

Method

  1. To make the ponzu dressing, whisk all of the ingredients together until combined; if using freshly squeezed juice, pass the sauce through a sieve before portioning into four small bowls.
  2. For the gomashio, toast the rice in a dry pan over a medium high heat until it turns white and opaque, takes on a slight golden colour and begins smelling of popcorn. Set aside on a plate to cool.
  3. Once cool, crush the rice in a pestle and mortar until the grains are roughly the size of sesame seeds.
  4. In the same pan toast the white and black sesame seeds until the white seeds become golden brown; mix with the toasted rice and the seaweed.
  5. To serve, slice the tsar fillets into 1cm pieces and serve on individual plates with a small bowl of ponzu sauce, a small dish of gomshio and a dollop of wasabi if desired.

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