Chardonnay Trout
Yield: 20 Portions
Trout
1 kg kalt
100 g kombu
1,2 kg fresh trout fillets, pin boned
Clean the whole trout fillets. Blend the kombu and salt together. Layer the salt mixture and trout fillets and leave to cure for 1 hour. Rinse and dry the fillets. Portion in 60 g portions.
Potato and Fennel Dauphinoise
1 kg potatoes
500 g fennel
200 ml veg broth
20 g miso paste
5 g salt
Slice the potatoes and fennel finely on a slicer or mandolin. Mix the broth with the miso and salt. Place parchment paper on the bottom of the tray, add some of the broth, layer with a few layers of potatoes and alternate with a layer of fennel in a sequence. Every now and then, add some stock between layers. There must be potato at the bottom and the top. Place a layer of parchment paper and foil on top. Place in the oven at 180°C with a weight on top for an hour and half. Allow to set in the fridge with a weight on top. Portion into 60 g portions – 2 x 30 g strips per portion.
Chardonnay Sauce
500 g celery
500 g leeks
500 g carrots
500 g onions
50 g dried mushrooms
50 g kombu
100 g fennel
oil, for frying
1 bottle Creation Chardonnay
500 ml coconut cream
30 ml lime juice
10 g salt
200 ml strained juice from tomato relish* (see below)
Cut up the carrots, celery, onion, leeks and fennel. Heat the oil in a large pot and fry lightly. Deglace the pot with ½ a bottle Chardonnay, add the kombu and dried mushrooms and fill up with water until all the vegetables are covered. Place on medium/low heat and allow to simmer for at least 2 hours. Strain the stock and use 1 liter with 500 ml of coconut cream, tomato juice and reduce until desired consistency. Add lime juice and salt. Freeze the remaining veg stock for later use and keep stock for Potato and Fennel dauphinoise.
Fennel oil
250 g spinach
80 g fennel leaves
500 ml canola oil
Blend the spinach, fennel and oil in a Thermomix until smooth for 3 minutes. Put the Thermomix on 90°C and allow to reach temperature. Once it’s reached 90°C blend for 2 minutes. Strain through a cheese cloth into a container, placed in an ice bath.
*Tomato and onion relish
500 g tomatoes
oil, for frying
100 g onions
10 g fennel
10 g chives
10 ml lime juice
10 ml Creation Chardonnay
5 g salt
Blend the tomatoes slightly in a blender, and place in a cheese cloth to strain the juice. Set juice aside for the sauce.
Chop up the onions, heat the oil in a pot and sweat the onions off. Add the tomatoes and cook for about 3 minutes on low heat. Remove and allow to cool. Add the chopped fennel, chives, chardonnay, lime juice and salt.
Mascerated tomatoes and caviar/yuzu pearls
100 g mixed cocktail tomatoes
5 g salt
40 g caviar
40 g Yuzu pearls per plant based portion
Chop up the tomatoes and place in a strainer with the salt to drain the liquid. Store in a container for plating alongside the Caviar and Yuzu pearls
Deep-fried Fennel
40g fennel leaves
oil, for deep frying
Deepfry the fennel at 160°C. Keep warm under pass for service.
Nigella flower
1 flower per portion