Trout, Nori, Sheep’s Yoghurt

Trout, Nori, Sheep’s Yoghurt

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.

May 18, 2017

serves for

4

total time

0 HR 0 MIN

ingredients

1 side river
300 g
200 g
50 g fresh
Extra virgin
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.

Grilled Ribs with Asparagus

Grilled Ribs with Asparagus

Next Recipe