Fjord Trout is perfect for raw dishes, so why not try sashimi? With ponzu sauce and melon the Fjord Trout's pure taste comes to it's right.
Slice the Fjord Trout in thin slices and prepare on a plate.
Cut the melon into nice cubes.
Mix olive oil, sugar, salt and pepper, and mix with the melon cubes.
Sprinkle the melon over the plated Fjord Trout.
Finely chop ginger, chili, chervil and garlic.
Mix together the ingredients for the sauce and leave in the fridge until serving.
Sieve and serve the sauce in a nice bowl.
The sauce can be kept for 1 week in the fridge.
You can also buy pozu sauce in the store.
Serve the Fjord Trout and melon with a little ponzu sauce drizzled over and the rest as dip.
Tip: You can make melon balls using a Parisienne scooper.