Polar sea trout
4 x 80g fillets of polar sea trout
120ml olive oil
Freshly ground pepper
100gpineapple (cut into fine pieces)
1 pinchpink pepper,finely crushed
1tspred onions,finely diced
Juice from a lime
8 slicessweet-sour pickled radish
80gmixture of sprouts (radish sprouts, beet root sprouts, alfalfa sprouts, mungbeans, red and green Shiso cress)
75ml rice vinegar
1tsp soy sauce
1tbsfinely chopped chives
1 pinch finely grated ginger
1 pinch finely chopped coriander
1 pinchfinely grated garlic
Pickled beech mushrooms
75g beech mushrooms
125g Mizkan sherry
Asian spicy sauce
60ml soy oil
30ml roasted sesame oil
20g candied ginger, finely chopped
1garlic clove, finely grated
1⁄2tsp rice vinegar
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.
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.
Stir all liquids and add the herbs and then season with salt and pepper.
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.
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.