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
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 154 °F 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 anchovy mousse: Mix the ingredients together in a Thermomix at 120 °F and fill into a triangle shaped mold lined with cling film. Allow to chill at 40 °F..
- 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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