Method

• Mix the rock salt and sugar together and pour into a wide dish. Cover the fish fillet in the mixture and leave for approximately 45 minutes.

• Once the time is up, take the fish out and place in icy cold water to wash off all the salt. Dry with kitchen towel and cut the fillet into sashimi slices. Refrigerate while prepping the other ingredients.

• Dice half the potatoes into small, uniform pieces and boil in salted water, until tender - not too soft so that they keep their shape. Drain and set aside.

• Dice the remaining potatoes into smaller cubes than the boiled ones place them into cold oil in a frying pan. Turn on the heat and fry together. When they’re crispy golden brown, strain from the oil and set aside.

• For the sauce, put all the ingredients in a blender and blitz until fine. Once done, strain through a fine mesh. At the restaurant, we use a foaming gun but home cooks can use a handheld immersion blender to create a foamy top to the sauce.

• To serve, arrange the fish and top with the cooled potatoes and chives. Surround with the sauce and garnish with trout roe.

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