For the fish:
Pin bone and skin trout.
Clean skin of any flesh and set aside, cut the trout into 1inch width and 3inch length pieces.
Blend dry wakame in spice blender, finely grate the ginger and then add to salt, sugar and lime zest.
Carefully coat your pieces of fish in the cure mix and wrap in parchment paper and place in a container in the fridge for 30mins.
Remove from fridge and clean well under running cold water.
Take a piece of Nori and cut to the size of the fish and place on top, drizzle a sous vide bag slightly with ground nut oil and place fish carefully inside.
Vacuum seal and place in water bath set at 42c for 8-10mins. Remove carefully from bag and serve.
For the cucumbers:
Take all of the pickle ingredients and place in a small pot on the stove and bring to the boil to dissolve all sugar and salt then set aside to cool.
Peel the large cucumber and cut into quarters, take one quarter and using an apple corer cut out a cylinder making sure it as half seeds and half flesh.
Cut into 1 inch length pieces. Place cylinders of cucumber in a sous vide bag with the mirin and a few drops of sesame oil, place in vacuum machine and seal.
Leave in bag for 20mins and then using the blow torch burn the seeded side well. Take another piece of cumber and slice the flesh off using the mandoline roughly 2mm in thickness, carefully cut these into 1cm squared pieces and place into cooled yuzu pickle.
Take the baby cucumber and slice thinly into ribbons and set aside for garnish.
For the wasabi Mayonnaise:
Place the egg yolk, yuzu juice, Soy sauce, wasabi and salt into bowl and whisk together.
Pour oils into plastic bottle with nozzle to help make it easier to pour slowly.
Slowly start to drizzle the oils into the egg mix whilst constantly whisking.
If your mixture gets too thick, or starts to split slightly add a few drops off water before adding anymore oil.
Once the mayonnaise is ready, place into a plastic bottle and refrigerate.
For the garnish:
Carefully trim the cress and wasabi rocket leaves with scissors and place in a container with a damp paper towel over the top.
Take the muslin and pour the green tea in the centre and fold all sides up carefully to make a small bag, Carefully tie the red ribbon in a bow and this will be used to dust the plate.
To Serve:
Arrange cucumbers on the plate. In-between the cucumbers squeeze 5 small dots of mayonnaise, carefully place the fish onto the plate and set the fish skin at an angle against it.
Place 3 small tsps of trout roe around the cucumbers and finally the sprigs of salads on top of cucumbers.
When dish is served dust the green tea just above the meeting point of the fish and cucumbers twice.