Tartare of Norwegian Steelhead Trout with Tapioca Pearls and Blue Mussel Broth

Boil tapioca pearls in water until tender. Rinse with warm water and drain.

In a bowl, combine soy sauce, half the lime juice and sesame oil. Add cooked tapioca and let marinate for 30 minutes.

Cut Norwegian Steelhead Trout into small cubes and place them in 3-inch portion rings. Drain the tapioca from the juice and layer on top of the trout.

Wash blue mussels. Set aside.

In a pan over medium heat, place shallot and white wine. Reduce by half, then add mussels. Cover and cook until all of the mussels have opened. Strain cooked mussels over a bowl to reserve the broth; refrigerate broth.

Place fennel and radishes in cold water for 10 min. Strain.

Marinate fennel and radishes in olive oil, sesame seeds, remaining lime juice, dill and salt.

Place trout and tapioca in center of plate, with mussel broth around and fennel-radish salad on the side.