Ingredients
Polar sea trout
4 x 80g fillets of polar sea trout
120ml olive oil
1tbsbarbecue sauce
Sea salt
Freshly ground pepper
Pineapple-mangochutney
100gpineapple (cut into fine pieces)
25gsugar
30gmango pulp
1clvodka
1 pinchpink pepper,finely crushed
1tspred onions,finely diced
Cayenne pepper
Juice from a lime
Salad
8 slicessweet-sour pickled radish
80gmixture of sprouts (radish sprouts, beet root sprouts, alfalfa sprouts, mungbeans, red and green Shiso cress)
Vinaigrette
75ml rice vinegar
40mloyster sauce
1tsp soy sauce
20mlsoy oil
1tbsfinely chopped chives
1 pinch finely grated ginger
1 pinch finely chopped coriander
1 pinchfinely grated garlic
Pickled beech mushrooms
75g beech mushrooms
125g shallots
90gsoy sauce
Mirin
125g Mizkan sherry
90ml sherry
14gsalt
Lime zest
Lemongrass
Coriander
Asian spicy sauce
1egg yolk
60ml soy oil
30ml roasted sesame oil
20g candied ginger, finely chopped
1garlic clove, finely grated
15mlsoy sauce
1⁄2tsp rice vinegar
50gcream fraiche
1 pinchDayong
Lime juice
Method
Polar seatrout
Marinate the polar sea trout for 15 minutes in 10 percent of salt water, then take it out, dab dry it and do not rinse with water. Place the fish on a baking sheet, sprinkle with olive oil and put it in a 60 degree hot oven. Take the filets out at a core temperature of 40 degrees and spread it well with the barbecue sauce.
Pineapple-mangochutney
For the chutney slightly caramelize the sugar and deglaze it with vodka and lime juice. Add mango pulp and pineapple cubes and bring to the boil.Season to taste with pink pepper and cayenne pepper. Add the red onions.
Vinaigrette
Stir all liquids and add the herbs and then season with salt and pepper.
Beech mushrooms
Clean, wash and spin dry the beech mushrooms and fill them into a preserving jar. Add finely chopped shallots, soy sauce, Mirin, Mizkan, sherry, chili, lime zest, lemongrass and coriander and preserve it for 40 minutes in a combi-steamer.
Asian spicy sauce
For thesaucemix the egg yolk little by little with the oil and then fold in all other ingredients.Season the sauce with salt, pepper and cayenne pepper.
To serve
Arrange the pineapple-mango-chutney with a ring ( 8 cm diameter) in the middle of a plate. Put the slightly warm fish filets on the plate. Mix the salad of sprouts and the Shiso cress with the Vinaigrette and put it on the polar sea trouts.Put two thin slices of pickled radish and four beech mushrooms on every plate. Around all that, place five drops Asian spicy-sauce and pour the rest of the Vinaigrette over it. Serve immediately.