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Trout marinated with blue cheese, its caviar, cauliflower, soy, olives, plankton wasabi and seaweed

Quesos El Pastor - Trout marinated with blue cheese, its caviar, cauliflower, soy, olives, plankton wasabi and algae

Servings: 10 servings

IngredientsAmounts

For smoked trout:

Clean large trout loin2 x 750 grs.
Salt to marinate750 grams.
Sugar2 x 750 grs.
Smoked salt75 grams.

For the blue cheese cream:

Nata200 grams.
Blue cheese EL PASTOR70 grams.
Cream cheese30 grams.
Gelatin2 grams.

For the trout terrine:

Smoked trout loin21 uds
Blue cheese cream300 grams.

For the plankton wasabi:

Pasta wasabi80 grams.
Hydrated plankton20 grams.

For cauliflower lactonase:

Cauliflower cooked in milk240 grams.
Milk200 grams.
Salt4 grams.
Olive oil450 grams.

For the trout caviar with Codium:

Trout caviar400 grams.
Codium dehydrated powder2 grams.

For dried olives:

Pitted green olive100 grams.
Pitted black olive100 grams.

For soy caviar:

Soybean100 grams.
Rice vinegar50 grams.
In order to be 2,4 grams.
Vegetable oil 250 grams.

Others:

Codium seaweed30 uds
Pistilata seaweed30 uds

Method:

For smoked trout:

  • Clean the spine loins and remove the skin.
  • Mix the salts with the sugar.
  • Cover the loins with the marinade.
  • Marinate cold for 16 hours.
  • Remove the marinade with a little water.
  • Dry the loins well between cloths.

For the blue cheese cream:

  • Soak the gelatins.
  • Introduce the rest of the ingredients in a kitchen grinder robot.
  • Program at 100ºC medium speed.
  • Once the temperature is reached, increase the speed to maximum for a few seconds.
  • Add the drained gelatin, dilute and mix well.
  • Pour into a taper and reserve in the chamber until completely cooled.

For the trout terrine:

  • Open trout loin lengthwise in book form.
  • Spread 150 grams of cream cheese per loin, without actually covering the entire loin, leaving at least 1 cm on each side.
  • Roll up and wrap in plastic wrap tightly binding the ends.
  • Refrigerate for at least 3 hours and freeze

For the plankton wasabi:

  • Mix both and reserve in cold.

For cauliflower lactonase:

  • Cook the cauliflower in milk.
  • Drain and reserve the milk from the cooking to make the lactonese.
  • Crush the cauliflower with the milk, very cold.
  • Season.
  • With the help of a turmix, emulsify the oil in the cauliflower puree.
  • Reserve in cold.

For the trout caviar with Codium:

  • Place the Codium seaweed in the dehydrator.
  • Program at 60oC for 24 hours.
  • Remove the algae and grind until you get a powder.
  • Mix the grated with the roe.
  • Book on camera.

For dried olives:

  • Spread the olives on a tray with baking paper.
  • Set the oven to 110oC.
  • Dehydrate the olives in the oven for 3 hours.
  • Let cool and grind separately.
  • Reserve in airtight taper.

For soy caviar:

  • Mix the soy with the vinegar and the agar.
  • Bring to a boil and allow to warm slightly.
  • Prepare an inverted water bath with water and ice.
  • Introduce and a deep tray with the vegetable oil so that it is very cold.
  • Fill a bottle with a mouthpiece as thin as possible and gradually drop soybean drops over the cold oil.
  • Drain the resulting caviar and reserve in the cold.

Packaging and service:

Support:Square white marble plate
Quantities:1 unit of Trout Terrine of 150 grs.
10 grams of Wasabi plankton.
80 g cauliflower Lactonesa.
40 g of Trout Caviar with Codium.
2 gr of olive in grated green and black.
10 g of soy caviar.
3 units of Alga Codium. 3 units of Alga Pistilata.
Methodology:We take the trout rollers out of the freezer at least half an hour before cutting them and let them thaw overnight.

We sprinkle the olive powders, we make two quenelles of cauliflower lactonesa and another two of trout roe, some small spots of plankton wasabi.

We place the trout roll in the middle of the plate, sprinkle the soy roe and place the seaweed spread over the plate.

Published by: El Ermitaño Restaurant

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