Blis Smoked Steelhead Trout Caviar with Green Apples "Cru" and Celery Sorbet
Combine all ingredients in a sauce pan and cook on the induction top, hermetically sealed with plastic wrap, for 20 minutes on the lowest setting maintaining a temperature of 140ºF. Remove the plastic and puree the warm mixture until very smooth. Straining is not necessary. If the soup is thick, thin it out with fresh green apple juice.
Heat a heavy bottomed Sautuese pan until extremely hot. Pour a very thin film of oil in the pan and quickly add the wild rice in one even layer. Sauté the rice without removing the pan from the heat. Cook until the rice begins to puff and pop and transfer to a container lined with absorbent paper. Remove to the absorbent towel and season liberally with popcorn salt.
Mix 50 grams of dextrose with the stabilizer and reserve. In a sauce pan combine water, the remaining dextrose and salt to 104ºF. Strain and chill to 39ºF as quickly as possible. Juice the celery and lemons and add to the chilled mixture. Churn the mixture immediately.
Peel apples and cut in to wedges. Tourné the outer face of the wedges with a sharp knife so that it has 3 sides. Heat sugar and water in a sauce pan over medium heat until they reach a syrup consistency. Add the ascorbic acid to the mixture and cool. Place in a single layer of apples in a vacuum pack bags and add 50 grams of syrup to each bag bag. Vacuum at 99.9% and allow to rest in the cooler for 6 hours. Open and drain the bags immediately before plating.
Spoon White Apple Soup on to a dish. Top with Green Apples Cru and a quenelle of Celery Sorbet. Top with a liberal garnish. Scatter popcorn around the edges of the bowl and finish with micro celery leaves.