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Fotografía Chef Signature Chef

Trout

 
Remove the skin, scales, fat & bones from the trout. Split into 4 fillets of roughly equal size.
 
Mix the salt & sugar and sprinkle over the surface. Leave to stand for 20 minutes. 
 
Then, rinse the fish in iced water and dry.
 
Heat a non-stick grill pan until very hot; then cook the side from which the skin was...

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Trout

 
Remove the skin, scales, fat & bones from the trout. Split into 4 fillets of roughly equal size.
 
Mix the salt & sugar and sprinkle over the surface. Leave to stand for 20 minutes. 
 
Then, rinse the fish in iced water and dry.
 
Heat a non-stick grill pan until very hot; then cook the side from which the skin was removed on a high heat until roasted. Remove from the heat, stretch out and set aside.
 
 
Palmetto
 
Use a peeler to make thin strips of palmetto. Put it in the pan used for the fish and on a heat for a few seconds; remove from the heat and season with lemon, salt and olive oil.
 
 
Basil oil
 
Blanch the basil in boiling water for 20 seconds. Cool down quickly in iced water.
 
Blend with the olive oil; strain in a fine strainer so only the oil goes through. Set aside in a cold dark place to maintain the colour.
 

Cauliflower puree
 
Dice the cauliflower. Put into a thick-bottomed saucepan and cook with the other ingredients on a low heat with the lid on. Cook for about 20 minutes or until very soft.
 
Grind and season with salt and a shot of lemon juice (to taste).
 
 
Serving
 
Place the trout fillets on the plate in a half-moon shape; within this, place a spoonful of basil oil. Place the seasoned palmetto pieces on this and top off with the cauliflower purée.

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Ingredients 4 persons
  • TROUT
  • 1 x 750 g trout fillet
  • 100 g sugar
  • 300 g salt
  • PALMETTO
  • 100 g fresh palmetto
  • 1 lemon
  • 10 ml virgin olive oil
  • BASIL OIL
  • 125 g fresh basil 150 ml olive oil
  • CAULIFLOWER PUREE
  • 500 g cauliflower
  • 80 g butter 150 g water
  • With or without salt
Recipes. The Cook & Chef Institute