Kombu cured steelhead trout tataki, mango & miso

400g cleaned, pin boned, skinned, extremely fresh steelhead trout fillet, taken from a 4.5-5kg fish 50g kombu

100g white miso paste
150g mango, puréed
Juice of 1 lime

Garnish
20g wasabi tobiko (salmon or sturgeon caviar make great substitutes)
1 green chilli, finely sliced
2 spring onions, finely sliced
Cresses & edible flowers

www.slh.com/hotels/vintry-and-mercer

Serves 4 sharing style

First cure the trout by soaking the kombu in water for a few minutes. Remove from the water once it is pliable, pat dry and wrap the fish tightly, vacuum pack and leave to infuse for an hour in the fridge. Once an hour has passed, gently scrape off the kombu, pat dry with a clean cloth and set aside. This process will firm up the fish slightly and increase the flavour of umami which has been extracted from the kombu.

To make the miso mango dressing, combine the white miso paste, mango purée and lime juice in a blender, adding a little cold water if necessary to achieve roughly the consistency of double cream.

Elegantly pour the dressing equally onto 4 chilled plates.

With a sharp knife, slice the cured trout into 5mm slices and lay out equally on each of the 4 plates. On each piece of fish lay a round of green chilli, spring onion and a small amount of wasabi tobiko. Garnish the plate with the cresses and flowers.