Cured Trout with Saffron Celeriac Puree, Fennel and Chive Salad, and Kimchi Beurre Blanc

Yields 4 Portions

Pairing: Reserve Chardonnay

Cured Trout

Ingredients:

• Trout fillet
• 1kg sea salt
• 500g dry kombu

Method:

1. Blend sea salt and kombu together thoroughly.
2. Cover the trout fillet with the salt mixture.
3. Let cure for about half an hour.

Saffron Celeriac Puree

Ingredients:

• 600g celeriac
• 10g saffron
• 400ml coconut cream

Method:

1. Peel the celeriac and cut into cubes.
2. Add the celeriac to a pot with saffron and coconut cream.
3. Cook until soft.
4. Transfer to a thermomixer and blend until smooth.

Fennel and Chive Salad

Ingredients:

• 1 large fennel bulb
• 20g chives, chopped
• 30g lime juice and zest

Method:

1. Slice the fennel and rinse it.
2. Place sliced fennel in ice water.
3. Chop the chives.
4. Mix sliced fennel, chives, lime juice, and zest in a bowl.

Kimchi Beurre Blanc

Ingredients:

• 1 tbsp marinated kimchi paste
• 400g salted butter
• 1 white onion, finely chopped
• 80g fennel bulb, finely chopped
• 650g Chardonnay wine
• 150ml coconut cream
• Salt and pepper to taste
• Optional: various types of caviar for garnish

Method:

1. In a 2-3 quart heavy saucepan, boil wine, onion, and fennel over moderate heat until liquid is syrupy and reduced to 2-3 tablespoons (about 5 minutes).
2. Add cream, salt, and white pepper and boil for 1 minute.
3. Reduce heat to moderately low and add a few tablespoons of butter, whisking constantly.
4. Add remaining butter a few pieces at a time, whisking constantly. Add new pieces before previous ones have completely liquefied (the sauce should maintain the consistency of hollandaise). Occasionally lift the pan from heat to cool the mixture.
5. Remove from heat, then season to taste with salt, pepper, and kimchi paste.
6. Pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding the solids.
7. Add different caviars as desired.
8. Serve immediately.

Plating Suggestion

Arrange the cured trout on a plate, add a dollop of the saffron celeriac puree, place the fennel and chive salad on top, and drizzle with the kimchi beurre blanc. Garnish with caviar if desired.