40°C trout

Gently heated to melt in your mouth.

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

40°C trout

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trout, fresh

 As needed:


trout caviar

 As needed:


lime zest



Maldon salt




Preparation method

  • Fillet the trout. Remove the skin and the bones and salt lightly with normal salt.
  • Flatten three fillets and cover with the other three fillets to create a tight rouleau.
  • Roll up into a tight rouleau and freeze slightly.
  • Cut the rouleau into thick slices.
  • Cook the slices in a heating cabinet for eight to twelve minutes until the core reaches 40°C.
  • Finish the trout with the lime zest and trout caviar and season to taste with the Maldon salt.

Serving suggestions

  • Serve in combination with rollmops vinaigrette.
  • As an amuse-bouche in combination with fresh herbs and citrus.

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