Marinated Rainbow trout,preserved lemon TVAROH& yuzu berry
INGREDIENTS
40gr marinated trout sliced thin
6 large dots of lime kosho ricotta/preserved lemon tvaroh
6 preserved lemon zest
a small handfull of baby mizuna
6 blood orange segment
a small pinch of black pepper
1 table spoon of oil from preserved lemon
6 fresh red currant
lime zest
DESCRIPTION for C
PROCEDURE
season the trout with a tbs of yuzu ponzu and plate it with the ricotta randomly in the plate
place on each ricotta dots one preserved lemon zest
garnish with orange’s segments, red currants, pinch of black pepper, lime zest
drizzle a tbs of lemon oil all over the trout
at the end place the baby mizuna
FOCUS POINT for CUSTUMERS
The trout is coming from Rybářství Štampach | Stremy 50 min from Prague
ALERGENS:fish, soy, milk