TROUT, NORI, SHEEP’S YOGHURT

An exclusive trout recipe, shared by chef JP MacMahon from Aniar Restaurant in Galway, served at the international launch of Food on the Edge 2017 in London.

INGREDIENTS














PREPARATION

Blend the sugar, salt and nori. Cure the trout for 36 hours, turning occasionally.

Rinse the trout and slice thinly. Roll a slice and fill with sheep's yoghurt.

Dress the sea lettuce with the oil and vinegar and season with the sea salt. Serve.

read more