- 1 whole chilli
- 1 thumb-sized piece fresh ginger
- 570ml/1 pint vegetable stock
- bunch coriander stalks, roughly chopped
- 1 kohlrabi
- ¼ celeriac
- 1 apple
- 1 thumb-sized piece fresh ginger
- 3 tbsp mayonnaise
- 1 tsp grated fresh horseradish
- 1 fillet smoked tout (approximately 500g/1lb 2oz)
- vegetable oil, for deep fat frying
- 2 tbsp jerk seasoning
- handful cornflour
- 300ml/½ pint milk
- handful panko (Japanese) breadcrumbs
- 2 squid tubes, cleaned and cut into rings
- For the broth, place the chilli, ginger, stock and coriander stalks into a large pan. Simmer for three hours.
- For the slaw, grate the kohlrabi, celeriac, apple and ginger into a bowl. Add the mayonnaise and horseradish and stir to combine.
- For the fish, preheat the grill to hot and grill the river trout until cooked through, turning once.
- For the squid, heat the oil in a deep fat fryer until a bread cube sizzles and turns golden-brown when dropped in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Combine the jerk seasoning and cornflour on one plate, pour the milk into a shallow bowl and put the panko breadcrumbs onto another plate.
- Dip the squid rings in the seasoned cornflour mixture, then the milk and finally the panko breadcrumbs.
- Deep fry until golden-brown. Carefully remove from the deep fat fryer and drain on a plate lined with kitchen paper.
- Slice the grilled smoked trout. Place the slaw into small bowls, topped with the broth. Place the trout slices and the squid on top.