Preparation of the various components of the dish
Marinated trout:
1 salmon trout weighing about 3 kg, 2 kg coarse sea salt, 1 kg cane sugar, 50 g juniper berries, 50 g pink pepper, the peel of 3 limes.
Carefully fillet the trout, remove the skin, bone it and separate the belly from the fillet, taking care to eliminate the darker parts located along the fishbone. Marinate the fish for 3 hours covered with the mix of salt, sugar and flavourings. Rinse under running water, dry with a clean towel.
Avocado:
1 ripe avocado
Clean the avocado and with the help of a potato peeler, cut into 2 mm slices.
zucchini:
1 medium sized new zucchini
Laminate the zucchini (3 mm) with a Japanese mandoline, blanch the laminates for 10 seconds in boiling salted water (2% of the weight) and cool immediately in water and ice.
Cucumber:
1 medium-sized cucumber with few seeds.
Peel the cucumber and laminate it with a Japanese mandoline (2 mm).
Radish:
2 medium sized radishes
Roll the radish (1 mm) with a Japanese mandolin. Recover only the central laminae with the green tuft.
Champignons de Paris:
2 medium-sized champignons de Paris, fresh and crunchy.
Laminate the mushrooms (2 mm) with a Japanese mandolin. Retrieve circles of 2 cm with the help of a pasta cup.
Green apple:
1 granny smith mela
Cut the apple in 4. Using a Japanese mandoline, roll out an apple wedge (2 mm) and make curls. With another clove obtain, instead of thicker sticks (3 mm)
Puffed quinoa:
150 g yellow quinoa
Simmer the quinoa in lightly salted water (15% of its weight) for 2 minutes, remove from the heat and leave the quinoa to swell for another 5 minutes. Drain well and leave to dry at 50°C. Puff the quinoa by frying it quickly in seed oil (200°C). Dry it at 50°C until it has lost all the excess oil.
Foie gras:
Cut a slice of foie gras terrine and make precise cubes.
Sweet and sour onions:
1 jar of small Maggioline onions
Cut each onion in half lengthwise. Recover only the two central petals, eliminating the heart and the outermost part. Deprive each petal of the skin and keep in its own liquid.
Pickled trout roe:
2 g of trout roe per portion.
Ponzu sauce:
100 g of mirin, 100 g of soy sauce, 100 g of fresh lemon juice, 4 g of agar-agar
Bring the mirin to the boil with the soy sauce and gelatin; leave to cool and add the lemon juice, mix well and leave to cool. Blend with the hand blender obtaining a smooth cream. Store in a pastry bag.
Herbs:
Oxalis ( oxalis acetosella ) , Cymbalaria muralis, dimorphotheca flowers and marigold ( tagetes patula )
Definition of the dish:
On a plate, arrange the cucumbers, avocado and courgettes rolled up to form small cylinders. Put a few slices of marinated trout inside, then the green apple curls, bacon cubes, trout roe and onions; some "spikes" of ponzu sauce, continue with the slices of mushrooms and radishes. Pour a spoonful of puffed quinoa into it and finish with the green apple sticks, herbs and flowers.
