Smoked Sea Trout Crudo Recipe
balsamic, squid ink, kale panzanella, yuzu
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Panzanella
In a large bowl, combine the chopped kale and stale bread cubes. Drizzle with olive oil and season with salt and black pepper. Toss well to ensure the kale and bread are coated. Let it sit for about 10 minutes to soften.
- 2
Make the Sauce
In a small bowl, mix the balsamic vinegar, squid ink, and yuzu juice. Whisk together until well combined and set aside.
- 3
Assemble the Dish
On a serving plate, arrange the smoked sea trout fillets. Spoon the kale panzanella mixture alongside the trout. Drizzle the balsamic-squid ink sauce over the trout and panzanella.
- 4
Serve
Finish with a sprinkle of black pepper and serve immediately.
