Trout Ceviche, Roasted Sweet Potato & Sesame Kale Crisps
(13 Jul 2017)

Trout ceviche, roasted sweet potato & sesame kale crisps expresso

Trout Ceviche, Roasted Sweet Potato & Sesame Kale Crisps
Serves 1
Recipe by Guy Clark - Executive Chef, Tintswalo Atlantic
100g trout fillet, skin off, thinly sliced lengthways
Juice from 3 lemons
60g sweet potato, peeled and diced into 1cm x 1cm
1/2 red chilli, diced and deseeded
1 tablespoon honey
6 kale leaves, pulled into 5cm x 5cm segments
1 teaspoon sesame seeds, white & black
3 edible flowers: viola or snap dragon
Olive oil
Roast the sweet potato in the oven at 180 degrees with olive oil until golden
Remove and toss with the honey
Mix the lemon juice with the chilli - place trout in the mixture for 5 minutes
Lightly toss the kale in the olive oil and sesame seeds, roast in the oven at 100 degrees until crispy but not brown.
Plate the trout, then the sweet potato, garnish with kale chips and flower petals.








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