Pickled trout

200 g of skinless, boned trout fillets
Flour for batter
100 g of soft polenta
10 g of Lapsang Souchong tea (leaves) in 500 ml of water

White vinegar syrup
200 ml of white vinegar
100 g of sugar

Red vinegar syrup
100 ml of red vinegar
50 g of sugar

Powders
200 g of celery
200 g of carrots
200 g of potatoes
white vinegar

Decoration
celery leaves
blanched sliced carrots

Smoke the trout fillets in the Lapsang Souchong for about 2 hours by infusion
Prepare a soft batter, adding water and ice to the flour. Cut the trout fillet into cubes, dip in the batter and fry immediately in the boiling oil until golden. Add salt to taste.

White vinegar syrup
Boil the white wine vinegar with the sugar and a pinch of salt, reducing it by half.

Red vinegar syrup
Boil the red wine vinegar with the sugar and a pinch of salt, reducing it by half.

Powders
Boil the celery, carrots and potatoes separately with a little white vinegar. Reduce them into three purées, make thin layers and leave them to dry in the oven at 70 °C. Then grind in a mixer to obtain three coloured powders.

Arrange the celery leaves and carrot slices previously passed in the white vinegar syrup. Add the trout and the drops of red vinegar syrup. Pour the three powders onto the plate and comb to obtain a "sand" effect. Add the polenta cream.