TROUT SALAD WITH AVOCADO, GREEN APPLE AND FOIE GRAS

Credits: Massimo Loda

Method

Fillet the trout, remove the skin, debone it and separate the belly from the fillet, taking care to remove the darker parts close to the bones. Marinate for 3 hours (for about 3 kg: 2 kg coarse sea salt, 1 kg cane sugar, 50 g juniper berries, 50 g pink peppercorns, and the peel of 3 limes). Rinse and pat dry with a clean cloth.

Ponzu sauce: boil 100 g of mirin with 100 g of soy sauce and 4 g of agar agar. Let cool almost to room temperature, then add 100 g of lemon juice. Stir and leave to cool. Blend with an immersion blender to create a smooth gel.

Puffed quinoa

Simmer 150 g quinoa for 15 minutes in lightly salted water, remove from heat and let the quinoa soak for 5 minutes. Drain well and dry in a 50°C oven or dehydrator. Flash-fry the quinoa quickly in vegetable seed oil (200°C). Dry at 50°C until there is no more excess oil.

Roll the cucumbers, avocados and courgettes into small cylinders and place at the base of a flat bowl. Place a few slices of marinated trout, green apple slices, foie gras and all the rest of the ingredients inside. Season with the ponzu gel and sprinkle with puffed quinoa.