Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce

Filippo Chiappini Dattilo

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


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.

Place a piece of maki and an almond mousse quenelle on each plate, completing with two lines of sauce.