Seafood MASTERCLASS: Sea trout nori seaweed Watermelon, sesame oil, black sesame, yuzu, and coriander

Recipe by Gary Maclean 

For the Sea trout

 Ingredients

1 side of                Sea trout

6 sheets                Gelatine (cut in half length wise)

½ pkt                   Nori seaweed

                           Toasted sesame oil

                           Salt and pepper

Method

1.    Take your trout and cut it into 8 long strips.

2.    Using two seasoned strips place the cut gelatine between the strips.

3.    Lay out three large sheets of cling film one on top of the other.

4.    Place the two strips of trout with the gelatine sandwiched between them at one end.

5.    As tightly as possible role the salmon up in the film.

6.    Once wrapped tie both ends.

7.    Place into a vacuum bag seal and water bath at 48°C for 1 hour. If you do not have a water bath you could steam or slowly poach until the core temperature of the salmon reaches 48°C.

8.    Once cooked and cooled remove from the bag and cling film.

9.    Next roll the trout in the nori seaweed and rewrap in cling film place into the fridge until needed.   

Compressed watermelon

Ingredients

½                Watermelon

10ml            Rice wine vinegar

10ml            Toasted sesame oil

Method

1.    Peel and cut the melon into 2cm slices

2.    Place two slices into a vacuum bag with the oil and the rice wine vinegar.

3.    Compress the melon in the highest setting on the vacuum machine.

4.    Remove from back and cut into even sized pieces.

Coriander oil

Ingredients 

1 bunch        Coriander

100ml          Cold pressed rape seed oil

20ml            Rice wine vinegar

                  Salt and pepper

Method

1.    Bring a pot of salted water to a boil and prepare an ice bath. Once the water is boiling, add the herbs and cook for about 15 seconds; just until the herbs/stems are bright green. Quickly transfer to the ice bath and let sit for 5 minutes to completely cool.

2.    Transfer the herbs to a dry tea towel and wrap/dry. The goal is to get as much moisture out of the herbs. Transfer the herbs to a high-speed blender and add the oil. Puree until as smooth as can be.

3.    Line a sieve with cheesecloth (layered three times) or a coffee filter. Pour the oil into the sieve and let sit for a few hours, stirring occasionally. Do not press the oil through. Once done, transfer to a bottle and store in the refrigerator for up to a week (sometimes a little longer- keep an eye on it!)

Yuzu dressing

Ingredients

120 ml         Olive oil

4                Yuzu juice

2 tsp            Rice vinegar

1 tsp            Dijon mustard

2 tsp            Ginger, grated

1 tsp            Honey

1 pinch        Salt

1/8 tsp         White pepper

Method

1.    Use a microplane or zesting tool to grate the ginger.

2.    Measure all ingredients and place in a small bowl. Use a whisk until well-combined.

3.    Double check balance and seasoning.

To serve cut the salmon whilst still being wrapped in the film. Arrange the elements onto the plate, sprinkle with some black sesame seeds and a little drizzle of sesame oil.

For the squid crackers 

Ingredients

100g           Tapioca pearls

400ml          Water

1 tsp            Squid ink

 Method

1.    Place tapioca and 400ml water in a saucepan over medium heat. Bring to the boil, then reduce heat to medium-low and cook, stirring, for 15-20 minutes until tapioca pearls turn translucent and the mixture thickens.

2.    Add the squid ink with a pinch of salt and cook, stirring, for a further 1-2 minutes until combined. Spread mixture in a thin layer over a baking tray lined with baking paper, then set aside to dry overnight.

3.    The next day, half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C.

4.    Cut dried tapioca sheet into small pieces and deep-fry, in batches, until puffed. Drain on paper towel.