Ingredients

Trout Skin Frying oil
Horseradish Aioli
500g Grapeseed oil
100g Horseradish juice
Salt
2-3 yolks
Lemon juice
Shiro Dashi Pickled Ramps
1000g Cream
500g lightly smoked trout
Lemon juice and zest
Shiro Colatura
Green strawberries
2ea gelatin sheets

Method

For the trout skin souffle

Trout Skin
Frying oil
Ring cutter
Exacto knife – Nougat Punch 1.5 inch

Clean the Trout skin from all extra fat and meat with a bench scraper.
Place a solid silpat on half sheet tray, over it arrange trout skin and cover with a black perforated silpat to allow moisture to escape.
Dehydrate at 90C for 90 min, until skin is fully dried, then spray the skins with water and potato starch mixture. (200g of water 20g potato starch slurry)
Place one skin on top of another, following the natural anatomy of the fish.
Using the ring punch, punch down with ring mold take a sharp knife or box cutter cut around the ring mold.
Don’t allow the ring mold to move or to rotate.
Freeze the skin rounds to equalize the moisture consistency.
Fry the rounds in 200°C min to 210°C max for the oil to control the size and baste the round until souffled.
Reserve in dehydrator.

For the horseradish aioli

500g Grapeseed oil
100g Horseradish juice
Salt
2-3 yolks
Lemon juice
Shiro Dashi
Pickled Ramps
Combine ingredients to make aioli, check seasoning & consistency with Chef & and place a small portion of pickled ramp on top of the skin souffle and cover with aioli. Garnish with oxalis petal.

For the trout snow

1000g Cream
500g lightly smoked trout
Lemon juice and zest
Shiro
Colatura
Green strawberries
2ea gelatin sheets

Fillet trout and smoke lightly.
Infuse cream with smoked trout and place in ISI with 2 charges.
In a nitro bath discharge the content transfer to vitamix add nitro to keep it frozen until you produce very fine powder.
In Belly Button plate place green strawberries diced and place trout snow.
Finish the dish with trout roe bottarga.

For the steelhead trout roe bottarga

Salt
Sake
Cheese Cloth
String
Hooks
Cure roe buried in salt for 12 hr. Wrap in cheesecloth and tie with string as to keep the roe in place. Soak in sake and hang. Allow it to dry for 4 weeks, or until solid.

For the trout tartare

1000g trout
500g lightly smoked trout
Lemon juice and zest
Shiro
Colatura

Cured Trout in liquid water 20 % Salt
Fillet trout and smoke lightly for 30min.
Cut really fine
Shiro
Colatura
Cured Trout ind liquide water 20 % Salt
Fillet trout and smoke lightly for 30min.
Cut really fin for the service portion 10g

Sources fish sustainably
Sources fish sustainably
Wastes no food
Wastes no food
https://thesra.org/members/atelier-crenn