Trout 500 g of fario trout fillet 350 g of sugar 350 g of coarse salt 150 g of fresh aromatic herbs (thyme, bay, marjoram, satureja) 450 g of citrus purée with skins (lemon, mandarin, grapefruit, orange) 1 sliced clove of garlic Liver terrine 500 g of extra fat duck liver, soaked in cold water for 5 hours 6 g of fine salt 2 g of sugar 2 g of mixed ground pepper (Jamaican and white) 100 g of Port 100 g of Madeira 30 g of Bas Armagnac Bitter almond mousse 130 g of marzipan at room temperature 250 g of milk 6 g of softened gelatine sheets 250 g of gently whipped cream 2 g of bitter almond essence Citrus and umeboschi plum sauce 500 g of mandarin orange juice 100 g of citrus rind cut into julienne strips and scalded 100 g of cane sugar 3 umeboschi plums
Trout Marinate the trout in the fridge with all the ingredients mixed together, for 24 hours. Wash, fillet and dry it. Leave the fish to rest for one day in the cooler, placing it in a vacuum bag to keep the meat compact. Smoke the fillet for 4-5 hours at a room temperature of between 18 and 26 °C (using ice inside the room above the source of smoke). Chill and place in a vacuum pack.
Liver terrine Remove the veins from the liver and marinate it with all the ingredients, taking care to cover it with a sheet of baking paper. Form a sort of sausage with the aid of 8 cm diameter deep patisserie ring moulds. Place in a vacuum and cook for 35 minutes at 44 °C. Chill and place in the fridge.
Bitter almond mousse Heat the milk and marzipan to 55 °C. Blend in the beaker, eliminate any impurities using a Chinoise sieve, add the gelatine, having dissolved it in a bain-marie and incorporate the almond essence. Then, when the mixture has reached 35 °C, add the gently whipped cream. Place to rest in the fridge for 24 hours, then serve in quenelles.
Citrus and umeboschi plum sauce Reduce everything very slowly, to obtain a syrupy consistency.
Remove the skin from the smoked trout, eliminate the abdomen and score the length of the fillet twice and fill with the liver terrine (1x1 cm section along the whole trout). Use a sheet of film to give the stuffed fillet a cylindrical shape, then roll the fillet in a sheet of nori seaweed and wrap it in the film.
Presentation Place a piece of maki and an almond mousse quenelle on each plate, completing with two lines of sauce.
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