Confit of Trout with Yuzu Pepper
Arranged with yuzu pepper of the dish which is well-known Japanese chef’s spécialités.
- 1Put trout in tray , soak into olive oil, garlic & thyme. Heat in a convention steam oven at 45⁰C for 30 min.
- 2Pick the trout up from oil. Sprinkle chopped salty kelp.
- 3Blend [Sauce] ingredients.
- 4Place the trout and sauce on a dish. Decorate with boiled okra and Italian parsley.