Beetroot/ Wild trout/ horseradish

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Ingredients for 10 portions
  • For the Gin Marinade
  • 100 g QimiQ Marinade
  • 850 ml Apple juice
  • 50 ml Gin
  • 20 g Salt
  • 2 g Juniper berries
  • 2 g Rosemary
  • 750 g Wild trout fillets
  • For the horseradish chips
  • 100 g Tapioca pearls
  • 1000 ml Water
  • 50 g Horseradish, fresh
  • 5 g Salt
  • For the beet root marinade
  • 100 g QimiQ Marinade
  • 850 ml Beetroot juice
  • 50 ml Sushi vinegar
  • 20 g Salt
  • 2 g Lemon zest
  • 10 g Honey
  • 750 g Wild trout fillets
  • For the beetroot panna cotta
  • 500 g QimiQ Classic
  • 200 g Beetroot, vorgegart
  • 50 g Crème fraîche
  • 10 g Salt
  • 1 g Piment d’Espelette
  • 70 g Butter, melted
  • To serve
  • Horseradish espuma
  • Chioggia turnip
  • Cress , fresh
Method
1.

For the gin marinade:

1. Mix all the ingredients finely and strain through a sieve.

2. Add the wild stream trout fillets, place in a vaccum bag, seal and allow to marinate for at least 3 hours.

2.

For the horseradish chips:

1. Mix the horseradish finely with water and salt and strain.

2. Cook the tapioca pearls in the horseradish water until soft and leave on the stove until the water has been absorbed.

3. Spread the tapioca mixture thinly onto a baking tray lined with baking paper and dry at 60 °C.

4. Break the dry tapioca mixture into nice pieces and deep-fry in the neutral oil at 200 °C.

5. Drain on kitchen paper and season lightly with salt.

3.

For the beetroot marinade:

1. Mix the all ingredients finely and strain through a sieve.

2. Add the wild stream trout fillets, place in a vaccum bag, seal and allow to marinate for at least 3 hours.

4.

For the beetroot panna cotta:

1. Mix all the ingredients finely and strain through a sieve.

2. Pour into a foil-lined tray and cool.

3. Cut into the desired shape using a mould or a knife.

5.

To serve:

Remove the wild trout fillets from the marinade and flatten them lightly between cling film. Place the fillets on top of each other alternately and wrap tightly with cling film. Cook at 58 °C for approx. 15 - 20 minutes until translucent. Remove the foil and tie with blanched chives and portion. Arrange on a carpaccio of raw, red and yellow Chioggia beets, garnish with horseradish chips, horseradish espuma and fresh cress.