CHAR AND TROUT MARINATED
TROUT
CHAR
800 GM BEETROOT JUICE
200 GM WATER
70 GM SUGAR
25 GM SALT
METHOD
– OBTAIN THE CLEAN FILLETS BY REMOVING THE SPINE BONE AND SKIN OF BOTH TROUT AND CHAR
– PREPARE THE MARINADE BY MIXING ALL INGREDIENTS TOGETHER
– SUGAR AND SALT SHOULD BE COMPLETELY DISSOLVED
– FOR EACH KG OF FILLET ADD 130 GM OF LIQUID
– CLOSE IN A VACUUM AND ALLOW TO MARINADE FOR 24 HOURS
– RINSE AGAIN AND DRY THE FILLETS
– ARRANGE IN A VACUUM BAG BY ALTERNATING THE DIFFERENT COLOURS
– FOR EACH BAG OF BETWEEN 25 AND 30CM CALCULATE 115 GM OF WEIGHT
– USE A STEAK HAMMER TO CRUSH TO A THICKNESS OF 2MM
– FREEZE AND CUT INTO PIECES PRIOR TO USE
AROMATIC HERB SALAD
BABY ROMAINE LETTUCE
RICH LEAFY LETTUCE
SPINACH
SORREL
ROCKET
BEETROOT LEAVES
MELISSA
MINT
FENNEL
METHOD
– MIX ALL THE INGREDIENTS TOGETHER ENSURING A BALANCED TASTE
FOIE GRAS IN CUBE FORM
1 KG OF FOIE GRAS
2 GM WHITE PEPPER
12 GM SALT
12 GM SUGAR
200 ML CALVADOS LIQUEUR
METHOD
– WORK AWAY ON THE LIVER ELIMINATING ANY VEINS OF BLOOD
– MIX TOGETHER WITH THE INGREDIENTS IN A CONTAINER
– ALLOW TO MARINATE FOR 5 HOURS
– ARRANGE IN A TERRINE MOULD LINED WITH OVER PAPER AND VACUUM SEAL
– STEAM AT 70° FOR 50 MINS.
– ALLOW TO STAND IN THE FRIDGE FOR 12 HOURS WEIGHTED TO ENCOURAGE EXCESS FAT TO OOZE OUT
– CUT INTO CUBE SHAPES OF AROUND 1 CM PER SIDE
RASPBERRY SAUCE
RASPBERRIES
SUGAR
METHOD
– EXTRACT THE JUICE FROM THE FRUIT AND ADD 10% OF SUGAR WITH REGARD TO THE TOTAL WEIGHT
– PLACE IN THE FRIDGE PRIOR TO USE
– SHOULD IT BECOME RATHER TOO FLUID, FOR EACH 500 GM OF LIQUID ADD 2 GM OF XANTHAN GUM
– ALLOW TO MOISTURIZE ONCE MORE AND FILTER
ADDITIONAL ELEMENTS
– ROASTED PINE NUTS
– CROUTONS
– PEAR JAM PRESERVE
– RASPBERRY SAUCE
PRESENTATION
– DRESS THE SALAD WITH SALT, PEPPER, EXTRA VIRGIN OLIVE OIL, RASPBERRY SAUCE AND BALSAMIC VINEGAR
– ARRANGE THE CONTENTS OF THE PLATE CENTRALLY IN RECTANGULAR FORM
– 5 CUBES OF FOIE GRAS
– 5 CROUTONS
– 10 ROASTED PINE NUTS
– 5 DROPS OF PEAR JAM PRESERVE
– COVER ALL THE SALAD WITH THE FROZEN CARPACCIO
– WAIT UNTIL THE TEMPERATURE IS APPROPRIATE PRIOR TO SERVING
– FINISH OFF WITH A FEW DROPS OF OIL AND RASPBERRY SAUCE AND A SPRINKLING OF MALDON SALT
