Dashi Broth with Smoked Trout and Tofu Dumplings, Fennel and Dill

Dashi Broth with Smoked Trout and Tofu Dumplings, Fennel and Dill Recipe by Reuben Riffel Serves: 2 Preparation time: 30 minutes Cooking time: 30 minutes

Ingredients

• 250g lightly smoked salmon trout fillet ( chopped)
• 250g tofu
• Fresh dill
• 1 Tbsp soy sauce
• 1 lemon
• 2 leaves kale
• 1 small fennel bulb, thinly sliced.
• 1 Tbsp Dashi (marutomo bonito dashi powder)
• Wonton wrappers (store-bought) make your own rice flour dumplings if you wish
• 3 Tbsp Marine Collagen
• 500ml chicken stock
• 1 sheet nori, shredded or cut into strips.
• Salt and pepper

Method

Wonton Wrappers Mix together the chopped smoked salmon trout, tofu, dill, soy sauce, pinch lemon zest, 1 teaspoon The Harvest Table Marine Collagen Granules. Place a flat piece of the wonton wrapper on your work surface. Place a full teaspoon of the filling in the centre, brush the sides with cold water and pinch the sides to close. Place in a steamer basket and steam until cooked soft. About 8-10 minutes.  Broth Add together chicken stock, dashi powder, The Harvest Table Marine Collagen Granules and fennel. Slowly heat.