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COOKING INSTRUCTIONS

 
 
MARINADED TROUT
Take the loin of trout and season with fine salt. Place in a vacuum bag and add 5 or 6 spoonfuls of gin-tonic marinade; leave in the vacuum for 3 hours. Then rinse and return to the vacuum. Keep for a maximum 4 to 5 days and lightly toast with a blowtorch to caramelise. Cut into 1 1/2 cm cubes; do this before...

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COOKING INSTRUCTIONS

 
 
MARINADED TROUT
Take the loin of trout and season with fine salt. Place in a vacuum bag and add 5 or 6 spoonfuls of gin-tonic marinade; leave in the vacuum for 3 hours. Then rinse and return to the vacuum. Keep for a maximum 4 to 5 days and lightly toast with a blowtorch to caramelise. Cut into 1 1/2 cm cubes; do this before serving lacquered and sprinkle with quinoa and buckwheat soufflé. 
 
GIN MARINADE
1dl gin, the juice and peel of 4 limes, 2 egg whites, 4 soup spoons of sugar, 4 juniper berries, 1 dl Schweppes. Place all the ingredients in a vacuum bag and leave to macerate for 6 hours. Then, grind everything, strain and set aside. 
 
SOY LAC
Make onion juice using the soy sauce and smoked oil. Smoke a spoonful of honey and leave to reduce. Set aside. 
 
RICOTTA-WASABI
Mix the ricotta with a coffee spoonful of wasabi and a pinch of salt. Then grind everything. Add a little fermented milk to give it the appearance of a cream. Grind and place in a dispenser.
 
MARINADED CUCUMBER
Peel the cucumbers, remove seeds and set the cucumbers aside. Cut them into 1 cm thick slices, season with lime zest and place in vacuum. Leave to marinade for 3 to 4 hours, then set aside on a tray. Season with salt and olive oil to taste.
 
APPLE AND LEMON ROLLER
Using a mandoline, create apple strips. Paint these strips with juniper marinade and then roll them up. 
 
CUCUMBER ROLLER
Using a peeler, create apple strips. Paint these strips with juniper marinade and then roll them up, dressing them with fine salt and pepper.

CUCUMBER SORBET
Cut 2 cucumbers in half, seed and cut into cubes. Place in a blender with the verbena leaves. Leave to macerate for 5 minutes. Add the yoghurt and blend again. After straining, measure out 500 g juice and mix with 70 g syrup (made from 50 g water and 50 g sugar). Melt the gelatine in a little cucumber water. Add a little xanthan while stirring. Add the cucumber juice and place in a bowl.
 
CUCUMBER SEED
Use the cucumber seeds and clean them. Set aside in a little juice. 

LEMON CUCUMBER
Cut in very fine strips and place in vacuum with lime.
 
QUINOA AND BUCKWHEAT SOUFFLÉ
Place the quinoa in a fine strainer and wash thoroughly using cold water. The quinoa grains are covered with a bitter substance called saponin which can be rinsed off before eating. Certain brands sell it clean, but if you are not sure do not miss out this step. Put the rinsed quinoa on baking paper and leave it to dry or place in an oven at a low temperature with the door open. Stir the grain regularly to ensure it all dries. Heat a thick-bottomed pan at a fairly high temperature. Add 1 soup spoonful of vegetable oil to the pan and spread it evenly around to cover the bottom completely. Add enough quinoa to create a bed on the bottom of the pan.  Hermetically seal and keep the pan moving until the quinoa begins to pop. These grains are much smaller than corn and burn quickly if you are not careful.

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Ingredients 4 persons
  • TROUT MARINADE
  • 2 dl gin-tonic for the marinade
  • fine salt (fleur de sel)
  • rainbow trout
  • soy and lemon lac
  • GIN-TONIC MARINADE
  • 1/4 l Bombay gin
  • 1/2 l tonic
  • 8 limes
  • 100 g sugar
  • 4 egg whites
  • 1 spoonful juniper berries
  • 1 bunch mint
  • SOY LAC
  • 1/2 l soy sauce
  • 2 spoonfuls honey
  • 200 g onion
  • 2 spoonfuls smoked oils
  • RICOTTA-WASABI
  • 200 g ricotta
  • 1 dl fermented milk
  • salt
  • 5 g wasabi
  • MARINADED CUCUMBER
  • 1 cucumber
  • 1 lime
  • olive oil
  • fine salt (fleur de sel)
  • APPLE AND LEMON ROLLER
  • 1 Granny Smith apple
  • 1dl gin-tonic for the marinade
  • CUCUMBER ROLLER
  • 1 cucumber
  • fine salt (fleur de sel)
  • Gin-tonic marinade
  • CUCUMBER SORBET
  • 2 cucumbers
  • 50 g lemon verbena
  • sugar
  • water
  • 2 sheets gelatine
  • 1 yoghurt
  • xanthan
  • CUCUMBER SEEDS
  • use the cucumber seeds
  • olive oil
  • QUINOA AND BUCKWHEAT SOUFFLÉ
  • 500 g quinoa
  • 500 g buckwheat
  • 1 dl olive oil
Recipes. The Cook & Chef Institute