Lake Trout Tartar with Beetroot Cream and Chive Espuma

Appetizer
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Ingredients for 10 portions
  • For the chive espuma
  • 90 g QimiQ Whip Pastry Cream
  • 80 g QimiQ Cream Base
  • 60 g Shallot(s), finely sliced
  • 1 tbsp Olive oil
  • 70 ml White wine
  • 200 ml Chicken stock
  • 100 g Chives
  • 20 g Flat-leaf parsley
  • 1 tbsp Lemon oil
  • Salt and pepper
  • For the lake trout tartar
  • 200 g QimiQ Classic, unchilled
  • 100 ml Olive oil
  • 80 g Red onion(s), finely sliced
  • 30 g Chives, finely sliced
  • 0.5 Lemon(s), juice only
  • Salt and pepper
  • 400 g Lake trout fillets, boned, skinned, finely diced
  • For the red beet cream
  • 250 g QimiQ Classic, unchilled
  • 200 g Beetroot(s), cooked
  • 10 ml White balsamic vinegar
  • 200 ml Rapeseed oil
  • 20 g Horseradish, grated
  • Cumin, ground
  • Salt and pepper
Method
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.