1 side of ocean trout
300ml sheeps milk yoghurt
100g puffed quinoa
100g cooked rainbow quinoa
1 tbsp fennel pollen
50g goji berries
4 tbsp ocean trout roe
Mache (lambs lettuce)
1 tsp Fennel seeds
sea salt and freshly ground white pepper
Cut one ocean trout fillet into 120g portions and season with sea salt, freshly ground pepper and ground fennel seeds. Place in a small plastic bag and add 2 Tbsp of olive oil, seal bag lightly in a vacuum chamber.
Mix 300ml of Meredith farms sheep milk yoghurt with 30ml of lemon juice, season with salt and pepper.
Heat vegetable oil to 160 degrees celcius and deep fry quinoa till crisp, remove and season with fennel pollen allow to cool.
Place the trout in a water bath at 44 degrees celcius for 9 minutes. Meanwhile, place your cooked quinoa, ocean trout roe and yoghurt on the plate.
Top with the trout and then the puffed quinoa.
Garnish with some sliced goji berries, sorrel and mache.