¼ cup quinoa
300 grams parsnips, peeled and diced
350 grams milk
150 grams Champagne vinegar
15 grams Lapsang Souchong black tea
350 grams extra virgin olive oil
20 grams honey
4, 150-gram portions Scottish ocean trout
watercress, thick stems trimmed
For the Puffed Quinoa:
Bring a small pot of water to a boil, season with salt, and add quinoa. Slightly overcook quinoa, about 35 min. Drain the quinoa well and place in a dehydrator at 150°F for 12 hours. In a pot with plenty of extra room, heat grapeseed oil to 425°F. Fry dried quinoa in small batches and drain well. The frying will only take a few seconds.
For the Parsnip Purée:
Zest the tangerine and squeeze the juice into a saucepan. Combine the juice, zest, parsnips, milk, and salt; simmer until parsnips are tender. In a food processor, purée the parsnip mixture until smooth. Pass through a chinois and season with salt.
For the Black Tea Vinaigrette:
In a small saucepan, heat the Champagne vinegar to 185°F. Add the tea and steep for 3 minutes. Strain vinegar through a chinois. Pour the tea-infused vinegar into a blender with the honey and with the blender running, stream in the olive oil to emulsify.
For the Poached Ocean Trout:
Heat the water bath of an immersion circulator to 130°F. Season trout with salt and pepper. Put into a vacuum bag with a small amount of olive oil and seal. Cook trout sous vide 7 to 9 minutes, depending on thickness.
To Assemble and Serve:
In a small bowl, combine the trout roe and tangerine segments; season with tangerine juice and Black Tea Vinaigrette. Plate the Parsnip Purée and top with Poached Ocean Trout. Dress the plate with the tangerine, trout roe, and watercress. Finish the plate with Puffed Quinoa.