Wine Pairing: Chardonnay
Trout
Ingredients
• 2 trout fillets
• 1 kg sea salt
• 500 g dried kombu
Method:
1. Blend the sea salt and dried kombu together. 2. Cover the trout fillets completely with the salt mixture. 3. Cure for approximately 1 hour. 4. Remove the trout from the cure and rinse gently if needed. 5. Pat dry before searing.
Fennel Beurre Blanc
Ingredients
• 1 small fennel bulb, finely diced
• 1 onion (or shallot), finely chopped
• 125 ml dry white wine
• 60 ml white wine vinegar
• 200 g cold unsalted butter, cut into cubes
• Salt and white pepper, to taste
• Fennel fronds, for garnish
Method:
1. Combine the diced fennel, onion (or shallot), white wine and vinegar in a saucepan. 2. Simmer until reduced to approximately 2 tablespoons of liquid. 3. Lower the heat and gradually whisk in the cold butter, a few cubes at a time. 4. Continue whisking until the sauce becomes smooth, silky and slightly thickened. 5. Season with salt and white pepper. 6. Keep warm over very low heat. Do not allow the sauce to boil.
Roasted Fennel
Ingredients
• 1 fennel bulb
• Fennel seeds
• 150 g roasted fennel
Method:
1. Cut the fennel bulb in half. 2. Season with fennel seeds and roast until tender and lightly caramelised.
For the Avocado • 2 ripe avocados, sliced
• Juice of ½ lemon
• Sea salt, to taste
Garnish
• Trout caviar
• Fennel leaves
Plating 1. Place the roasted fennel on the plate. 2. Arrange slices of avocado alongside. 3. Add the seared trout fillet. 4. Spoon over the fennel beurre blanc. 5. Finish with trout caviar and fennel leaves.