40°C trout
Gently heated to melt in your mouth.
Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,900 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
3 |
|
trout, fresh |
|
As needed: |
|
trout caviar |
|
As needed: |
|
lime zest |
|
|
|
Maldon salt |
|
|
|
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.