Lake Trout Tartar with Beetroot Cream and Chive Espuma

Preparation

1. For the chive espuma: sauté the shallots in hot olive oil. Add the white wine and reduce to 1/3. Add the chicken stock and reduce to 1/3 again.
2. Add the chives and parsley and bring to the boil. Whisk in the QimiQ Whip, QimiQ Sauce Base and lemon oil and season to taste with salt and pepper. Fill into a pacojet beaker and deep freeze to -20 °C.
3. For the lake trout tartar: whisk the unchilled QimiQ Classic smooth. Slowly whisk in the olive oil. Add the onion, chieves and lemon juice and mix well. Season to taste with salt and pepper and fold in the diced lake trout.
4. For the red beet cream: blend the ingredients together until smooth and season to taste with cumin, salt and pepper.
5. Pacotise the chive espuma and fill into an iSi Gourmet Whip. Screw in one charger and shake well.
6. Serve the lake trout tartar with the red beet cream and chive espuma.