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

trout
1 side river
sugar
300 g
salt
200 g
milled nori
50 g
sheep's yoghurt
100 g
Sea lettuce
50 g fresh
rapeseed oil
Extra virgin
apple cider vinegar
Sea 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.

Search Recipes

Pickled Porthilly Oysters with Cucumber, Gherkins and Green Chilli

Pickled Porthilly Oysters with Cucumber, Gherkins and Green Chilli

Next Recipe