Cured sea trout with garden pea, nasturtium and langoustine dashi

Ingredients

Dairy

  • 15g of milk
  • 150g of whipping cream

Oils & Vinegars

  • 13g of olive oil
  • rice vinegar, dash

Delicatessen

Frozen

  • 100g of frozen peas

Cooking Sauces

  • 100g of white chicken stock

Beverages

  • 70g of sake
  • 600g of white wine
  • 900ml of ice cold water