40°C trout
Gently heated to melt in your mouth.
Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.
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Ingredients
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3 |
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trout, fresh |
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As needed: |
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trout caviar |
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As needed: |
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lime zest |
|
|
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Maldon salt |
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|
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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.