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Pickled Mussels On Toast- Chef Recipe by Peter Orr
A lovely way to start a meal. Sharp from the pickle, salty from the mussels and rich from the aio...
Beetroot-cured Goulburn River trout
Box Grove verjus compressed kohlrabi
Fresh apple
Verjus mayonnaise
Puffed wild rice
Marinate the trout overnight in the beetroot verjus curing mixture.
The next day, wash off the marinade, dry and slice ready for assembling.
Add fresh apple and kohlrabi.
Finish with mayonnaise to add creaminess.
Drop puffed rice gently on top to add crunch.
Recipe provided by Trawool Estate