Serves 6

Ingredients

• 1 side of ocean trout
• 300ml sheep's milk yoghurt
• 100g puffed quinoa
• 1 lemon
• 1 tablespoon fennel pollen
• 50g goji berries
• 4 tablespoons ocean trout roe
• Wood Sorrel
• Mache (lambs lettuce)
• 1 teaspoon fennel seeds
• Sea salt and freshly ground white pepper

Ocean trout

Cut one ocean trout fillet into 120g portiions and season with sea salt, freshly ground pepper and ground fennel seeds. Place in a small plastic bag, add 2 tablespoons of olive oil, and seal in bag lightly in a vacuum chamber.

Yoghurt

Mix 300ml of sheep milk yoghurt with 30ml of lemon juice, season with salt and pepper.

Puffed Quinoa

Heat vegetable oil to 160°C and depp fry quinoa till crisp. Remove and season with fennel pollen. Allow to cool.

Garnish & Assembly

Place the trout in a water bath at 44°C for 9 mins; meanwhile place your cooked quinoa, ocean trout roe and yoghurt on the plate. Top with the trout and then the puffed quinoa. Garnish with some sliced goji berries, sorrel and mache.

A big thank you to Con Dedes of Dedes Restaurant, owner of Flying Fish Restaurant and Stephen Seckold, Head Chef, for providing this delicious recipe.

Con is a long time supporter of the Foundation, and one of our Corporate Partners in Heart Health.