Recipe for Sea trout confit and torched | ginger soy | squid ink | lightly pickled girolles and seaweed

Seatrout 400 gm seatrout
for Curing100g muscavado sugar100g maldon salt2g grated kaffir lime zest50g kikkoman soy sauce
For confit200g clarified butter20g kaffir lime leafLightly pickled vegetables20g fresh girolles mushrooms4no. baby radish20g  salted irish moss seawed40g celery sliced

50g apple vinegar100g still water10 g salt40 g sugar1no. baby leaf, 2g peppercornginger soy sauce
10g fine chopped ginger50g kikkoman  soy10g squid ink
To finish
1 no. green apple5g lemon balm3 no. ripened baby plum tomato


cooking Time - 35 min
Method

for Curingclean and cut fish fillet in to 100g size four portions ensure all bloodline removed. mix all ingredients together and rub ion fish covering all side cover and keep refrigerated for 15 mins. use a wet towel and wipe of all curing mixture . keep ready for confit 
For confitbring butter with lightly beater kaffir lime leaf to 45c temperature . confit trout for 17 minutes and keep aside
 
Lightly pickled vegetableswash and prep all vegetables as shown in picture, soak sewed in warm water once soft pick and keep in cold water 
pickling liquidbring to boil all mentioned ingredients bring down to lukewarm temperature pour on top of prepared vegetables. squeeze out water from seaweed and mix in with the pickled vegetables
ginger soy saucereduce soy and ginger to half , add squid ink lightly cook till a smooth thick sauce is produced
To finishcut green apple to match stick size, take the tomato caviar (the seeds), pick lemon balm
using a kitchen towel sauce the plate, light brush confit trout with kikkoman soy sauce, give a charred colour using blow torch , trim to show the colour on sides place on top of sauce and arrange pickled vegetables, tomato caviar and lemon balm as shown in picture