Home Cooking Inspiration
If you're missing us whilst we're closed for Christmas, why not try making one of our simple recipes. Our chefs put together a selection of the recipes that they love to cook at home during the festive period.
The second in the series is Head Sushi Chef Mika's British sea trout "Tataki "with a sweet citrus mustard miso vinaigrette. It's a light and delicious dish to make at home.
British sea trout "Tataki" with sweet citrus mustard miso
100-120g sashimi quality, fresh sea trout (without skin and bones)
500ml cold water
25g table salt
12g caster sugar
Bowl of iced water
Sweet Citrus Mustard Miso Vinaigrette
80g white miso
25g brown sugar
30g white wine
1g soy sauce
1 egg yolk
15g English mustard
80g orange juice
Juice from half a lemon
A quarter of a white onion, thinly sliced
A quarter of a persimmon, thinly sliced/ or pear or mango
25g lemon juice
5g caster sugar
Half a teaspoon of table salt
10g garlic chips/ or crispy onion or bacon pieces
Parmesan, grated to garnish
- To cure the sea trout, mix 25g table salt and 12g caster sugar in a container which will allow the sea trout to sit flat. Add 500ml of cold water, followed by the sea trout and leave for 1 hour.
- After 1 hour, remove from the water, pat dry and cover with cling film. Place the sea trout in an airtight container in the freezer for 17 hours.
- Cover a serving plate with dill.
- Two hours before cooking, take the sea trout from the freezer and allow it to partially defrost.
- After 2 hours, warm up a frying pan on medium-high heat and add the sea trout, searing one side only. Once lightly seared, cool it down in iced water. After 2-3 minutes, remove from the ice water. If the sea trout is still partially frozen, allow it to come to room temperature for 30 - 40 minutes.
- Once the sea trout is fully defrosted, thinly slice it. Each piece of sashimi should be about 0.5cm wide.
- To make the sweet citrus mustard miso dressing, add the white wine, soy sauce, and egg yolk to a saucepan and mix together. Then whisk in the white miso, ensuring there are no lumps, then whisk in the brown sugar. Heat the dressing over medium heat, stirring constantly. Once the sauce has thickened slightly, stir in the orange juice in two parts, reserving one third. When slightly thickened, whisk in the mustard and remove from the heat. Add the final third of orange juice and a squeeze of lemon to taste. The dressing should have a pouring consistency.
- Place the sliced onion and persimmon in a bowl, pour over the lemon juice and mix until well coated.
- Drizzle the vinaigrette over the sea trout, fully covering it.
- Place the sea trout on the plate covered in dill, add the onions and persimmon on top, followed by a good shaving of parmesan. Garnish with garlic chips and edible flowers.