Sea trout with Asian flavours

WILD SEA TROUT AND SHISO CEVICHE

By Carla Lamont of The Ninth Wave Restaurant, Mull

WILD sea trout is such a rare treat we like to serve it this way to preserve its integrity. These Asian flavours also work well with salmon or freshwater trout.

Ninth Wave Restaurant showcases quality modern British cuisine with an eclectic mix of vibrant ethnicity: a celebration of quality produce gathered from the magnificent provender of Scotland.

Ninth Wave’s approach is based on seasonality, using the croft’s own home-grown produce, fresh-caught seafood and organic meats from the Island of Mull.

The restaurant has been shortlisted as a finalist for the Highlands & Island Food & Drink Awards this year in the Restaurant of The Year category. The awards ceremony is on October 20. For more information about the awards see: http://www. hifoodanddrinkawards.com

For more information about the restaurant see: http://www. ninthwaverestaurant.co.uk

Serves 2

INGREDIENTS

230g/9oz sea trout fillets, skinned and boned a small handful of washed rocket 20g/¾oz diced mouli

1 small shallot, peeled and finely chopped

8 shiso leaves finely chopped (or a mix of mint and basil)

1 sprig dill chopped zest of 1 kabosu (or lime)

2 kabosu (or limes) juiced 15g/½oz finely grated palm sugar dry flaked sea lettuce

1 radish sliced

80ml/3fl oz of rapeseed oil shiso and land cress to garnish

METHOD

1 Dice the trout into 1cm cubes.

2 Place all the ingredients except for the trout and rocket into a non-metal bowl. Whisk well until the sugar is dissolved. Taste and add more salt and pepper if desired.

3 Add the trout and mix well into the marinade. Leave to rest for 10 minutes, covered, in the fridge. Mix in the mouli and drain off the excess marinade.

4 Serve in martini glasses or bowls on top of rocket leaves. Garnish with shiso, radish, landcress and kabosu wedges.