Trout, Nori, Sheep’s Yoghurt
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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.
18 May, 2017
serves for
4
total time
0
HR
0
MIN
ingredients
Trout
1 side river
Sugar
300 g
Salt
200 g
Nori
50 g
Sheep milk yogurt
100 g
Sea lettuce
50 g fresh
Rapeseed oil
Extra virgin
Apple cider vinegar
Salt
from Achill Island
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.
Charcuterie Selection
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