Brown Trout and Pepper Salmon Trout from Karl and Rudi Obauer

Appetizer
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Ingredients for 4 portions
  • For the brown trout
  • 2 Brown trout fillet(s),
  • Butter, to brush
  • For the pepper salmon trout
  • 1 Salmon trout fillet(s)
  • Sea salt, coarse
  • Juniper berries, crushed
  • Szechuan pepper
  • Granulated sugar
  • Chives, finely chopped
  • Cress
  • Flat-leaf parsley
  • For the anchovy mousse
  • 160 g QimiQ Classic
  • 120 g Trout meat, chopped
  • 1 dash of Pernod [Aniseed liqueur]
  • 1 dash of Tabasco sauce
  • 30 g Anchovies in oil, tinned and drained
  • 70 g Sour cream 15 % fat
  • Salt
  • Lemon peel
  • 1 dash of White "Triebaumer" vinegar
  • For the lemon juice
  • 2 Orange(s), juice only
  • 1 Lime(s), juice only
  • Guar gum
Method
1.
Bone the brown trout fillets. Line a baking tray with baking paper and brush with the clarified butter. Place the trout fillets skin side down onto the baking tray and brush with the butter. Cook at 68 °C in the hold-o-mat for approx. 35 minutes.
2.
Marinade the salmon trout fillet with a mixture of sea salt, crushed juniper berries, Szechuan pepper and one half of sugar for 2 hours. Wash with cold water and pat it dry. Roll in a mixture of chives, cress and parsley. Cut into fine slices.
3.
For the achovy mousse: Mix the ingredients together in a Thermomix at 50 °C and fill into a triangle shaped mould lined with cling film. Allow to chill at 3 °C.
4.
For the citrous juice: thicken the orange juice and lime juice with some guar gum.
5.
As shown in the picture, garnish with additional cress and trout caviar and sprinkle with some olive oil.