Carrots with smoked trout, mozzarella, wakame seaweed and beetroot emulsion


Oils & Vinegars

  • 220ml of olive oil
  • 30ml of rice wine vinegar
  • extra virgin olive oil
  • 40ml of Cabernet Sauvignon vinegar

Speciality Ingredients

  • 2 handfuls of hay
  • 25g of bonito flakes
  • 45g of dried wakame


  • 1.5l water
  • 30ml of mirin

Salad & Fresh Herbs