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
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