Cold smoked SoÄ?a trout with sauce, mandarin marmalade, trout caviar and daikon radish
Ingredients
1 kg whole cold-smoked trout300 ml water
1 sheet kombu kelp
100 ml olive oil
50 g cooked black lentils
Trout roe
Wholegrain mustard
Chervil for decoration
Salt
Daikon
100 g daikon
100 ml canola oil for fish skin
30 ml spirit vinegar
Mandarin marmalade
6 organic mandarins
100 g sugar
50 g pectin
Elaboration
Fillet the trout and remove all bones. Place the head and bones in 0.5 L cold water. Add the kombu kelp and cook on medium heat for 10 minutes, then strain and add salt and soy sauce.
Daikon
Thin slice the daikon. Measure 100 ml fish stock, combine with spirit vinegar, add daikon slices and cook for 5 minutes. Leave to cool and marinate overnight.
Place the fish skin in the canola oil and heat to approximately 80°C, then leave overnight to enhance the flavors.
Mandarin marmalade
Prepare the marmalade on the same day as the fish. Cook whole unpeeled mandarins in water for 35 minutes. Remove from the water, leave to cool, halve and remove seeds. Chop the halves, including the rinds, into small pieces, place into a saucepan and add the combined sugar and pectin. Cook for half an hour, then mash to make a smooth marmalade. Leave to cool overnight.
Place the remaining stock (250 ml) in a container and blend with an immersion blender, gradually adding 100 ml olive oil, to obtain an emulsion.
To serve
Slice the trout as thin as possible and arrange in a bowl, forming a wreath. Pour the emulsion into the center and decorate with drops of the canola oil. Decorate with trout roe, wholegrain mustard, mandarin marmalade, cooked lentils, marinated daikon and chervil.
