When the Trout arrives in the kitchen we take the centre piece of fish, cure it in a salt/sugar mix for 20 mins. After that it gets cold smoked for 5 mins. The belly piece of Trout I really like because it carries slightly more fat and delicious either raw or very lightly cooked.
For the garnish of the dish I made a roasted Almond Puree, an almond soup which is the sauce for the dish which I turned into little spheres using a technique called ‘reverse spherefication’ a chemical reaction occurs when the calcium in the soup reacts with the Sodium Alginate bath forming a skin around the sphere allowing the centre to remain in liquid form. All chemicals can be found from the MSK website.
The purple sprouting broccoli gets blanched in salted water and finished on our indoor BBQ.
I made a dressing from caviar, pickled lemon and olive oil.
The belly of Trout gets confit in oil at 40 degrees for 10 mins and topped with toasted nibbed almonds.