Ingredients
For 4 portions
For the brown trout
2
Brown trout fillet(s)
g
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
160g
QimiQ Classic
120g
Trout meat, chopped
1dash of
Pernod [Aniseed liqueur]
1dash of
Tabasco sauce
30g
Anchovies in oil, tinned and drained
70g
Sour cream 15 % fat
Salt
Lemon peel
1dash of
White "Triebaumer" vinegar
For the lemon juice
2
Orange(s), juice only
1
Lime(s), juice only
Guar gum
Preparation
- 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.
- 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.
- 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.
- For the citrous juice: thicken the orange juice and lime juice with some guar gum.
- As shown in the picture, garnish with additional cress and trout caviar and sprinkle with some olive oil.
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