For the stock 6 Slovenian trout weighing about 600 g 1/2 a leek 1 carrot 1 onion 1 sprig of celery leaves garlic black pepper white wine good water Other ingredients 10 g of trout roe 1 toasted leaf of nori seaweed 10 g of sesame seeds 1 sprig of very fresh chives 2 g of vegetable gelatine 0.1 l of Japanese dashi 0.2 l of sesame oil the candied rind of 1 lemon (follow the basic recipe to dress the rind) 50 g of baby spinach unrefined salt olive oil pepper
Use the same procedure to make the stock and for the steam trout as those used in the winter recipe. Cook the potatoes in salted water. Blend them in the Thermomix, adding butter, cream and previously softened nori seaweed. Transfer to a Pacojet container.
Add the cold stock to the vegetable gelatine. Bring to the boil. Pour into a cold bowl. Before the gelatine starts to set, add the trout roe and chopped chives. When the gelatine is set but still warm, place the boiled trout in the centre, dressed with a drizzle of olive oil, unrefined salt and toasted sesame seeds.
Make a salad with the baby spinach and very fine candied lemon rind. Add the potato and nori seaweed ice-cream (which mustn't be too icy), and end with very finely cubed dashi gelatine.
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