Carrot and Smoked Trout Recipe
This beautifully balanced dish is complex to prepare, but is well worth the work
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Cooking tools:
- Sous vide circulator
- Smoker
- Vacuum sealer
- Blender
- Grill pan
- Pastry brush
- Saucepan
- Pan
- Oven
- Baking sheet
- Baking dish
- Aluminum foil
- Plastic wrap
- Kitchen towel
- Mixing bowl
- Chef's knife
- Plate
- Airtight container
Ingredients
- 4 large carrots
- 40 baby carrots
- 20ml of olive oil
- 2 organic trouts, scaled, filleted and pin-boned
- 100g of Demerara sugar
- 100g of sea salt
- 2 handfuls of hay
- 2 English buffalo mozzarellas
- 1.5l water
- 50g of kombu
- 25g of bonito flakes
- 60ml of light soy sauce
- 30ml of mirin
- 30ml of rice wine vinegar
- 45g of dried wakame
- salt
- extra virgin olive oil
- 4 large beetroots
- 40ml of Cabernet Sauvignon vinegar
- 1 egg yolk
- 100ml of olive oil
- 1000g of baby red beetroot
- 200g of wet salt
- 1 pinch of salt
- 1 pinch of pepper
- 1 sprig of fresh thyme
- 1 punnet micro parsley cress
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