Franschhoek Valley Verdure

Discover the recipe by Callan Austin and try to recreate it at home.

Ingredients

Trout: 1 x medium sized. . filleted and skinned. Reserve the bones. head. skin a
Salt: 400 g
Limoncello salt: 100 g
Caster sugar: 500 g
Dill: 20 g. chopped
Coriander seeds: 5 g. toasted
Black peppercorns: 5 g. toasted
Mayonnaise: 500ml. plain. thick
Watercress: 50 g. washed
Nasturtium: 10 g. whased
Fennel fronds: 50g. picked and washed
Vanilla paste: ½ teaspoon
Lemon zest: 1 teaspoon. chopped
Extra virgin olive oil: 25ml
Japanese-style/kewpie mayonnaise: 500 ml
Horseradish sauce: 5 tablespoons
Lime zest: 1 teaspoon. finely chopped
Black pepper: to taste. cracked
Black radishes: 3. thinly sliced
Asparagus: 200g. shaved using a peeler
Broccoli tender stem: 200g. shaved using a peeler
Nasturtium
Wild sweet pea shoots
Wood sorrel
Chickweed
Black pepper: cracked
Limoncello
Extra virgin olive oil
Trout skin: Reserved and scraped of any scales and flesh
Canola oil: 500 ml
Trout bones head and trimmings
Mayonnaise: 100 g
Garlic: 2
Gherkins: 35 g. bronoise
Red onion: 35 g. bronoise
Dill: 1 tsp. chopped
Lemon juice: 1 tsp
Lemon zest: 1 tsp
Tagarashi spice: 1 tsp
Tub yuzu caviar: 1