Talk
Trout. Salt as a driver of flavour and trout sushi
Hideki will show his mastery with fish, but this time, in keeping with the surroundings, he will do so with a river fish, the trout.
From the preparation of a dish of salt-cured trout, endive tsukemono, trout roe and all accompanied by a warm trout broth; as well as a trout temaki with its skin, the Japanese chef will demonstrate the thousand possibilities of this mountain fish.
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