Ingredients

Steps

• Simmer chilli, ginger, stock, and coriander stalks in a pan for three hours.
• Grate kohlrabi, celeriac, apple, and ginger into a bowl.
• Stir in mayonnaise and horseradish to combine the slaw.
• Preheat a hot grill and cook the trout until done, turning once.
• Heat oil in a deep fat fryer until hot.
• Prepare three stations with seasoned cornflour, milk, and breadcrumbs.
• Coat squid rings in cornflour, dip in milk, and coat in breadcrumbs.
• Deep fry squid until golden and drain on kitchen paper.
• Slice trout and serve in bowls over slaw and broth topped with squid.