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

by Michael Wignall
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Ingredients

Fruit & Vegetables

Oils & Vinegars

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

Fish & Shellfish

Store Cupboard

Speciality Ingredients

  • 2 handfuls of hay
  • 50g of kombu
  • 25g of bonito flakes
  • 45g of dried wakame

Cheese

Beverages

  • 1.5l water
  • 30ml of mirin

Cooking Sauces

Salad & Fresh Herbs