Gastronomixs

Trout and chorizo sandwich

The enzyme transglutaminase causes the fish and the meat to stick together.

Trout and chorizo sandwich

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Ingredients

500

g

trout fillet, skin removed

10

slices

chorizo

10

g

Activa (transglutaminase)

Preparation method

  • Sprinkle the Activa over the trout using a small sieve.
  • Place a few slices of chorizo on top of the trout fillet.
  • Sprinkle over more of the Activa and place the second trout fillet on top.
  • Tightly wrap the sandwich in shrink wrap and place in a vacuum bag and pull vacuum.
  • Cook in a Roner or oven at 62°C for approximately 20 minutes.

Serving suggestions

  • As a component in a warm starter with spicy aubergine caviar and ratatouille stock.
  • As an amuse-bouche with rocket and warm mayonnaise.

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