italian recipe

1 kilo of Ocean Trout
60 grams of sea salt
50 grams of brown sugar
½ bunch of basil
1 teaspoon of fennel seeds
Zest from 2 limes
In a mortar and pestle, crush basil and sea salt
Add all other ingredients and make a paste
Rub into Ocean Trout and leave for 12 hours
Wash off and cut Ocean trout into small cubes

Marinade
Zest of 1 lime
100 of grape seed oil
1 finely diced long red chilli
Pinch of black pepper
Finely diced spring onion

Lime yoghurt
100mls of yoghurt
Zest of 1 lime
Juices of ½ a lime
Mix all together

Crushed peas
Boil 200 grams of fresh green peas until soft.
Crush with 50mls of Extra Virgin Olive Oil and sea salt,
Until a coarse consistency

To Plate Up
On a long white plate, smooth out lime yoghurt, and
then cover with crushed peas,
Mix Trout with Marinate, spoon out on top of peas
Garnish with watercress, slices of lime and chervil and fingerlime.
Serve with Plozner Pinot Grigio and bread.