Smoked Ocean Trout Petunia, Beet Marinade, Baby Beets, Celeriac Rémoulade, and Horseradish Air

Adapted by StarChefs.com
February 2011
Yield: 20 Servings

INGREDIENTS:

Beetroot Marinade
500 milliliters beet juice
1 tablespoon salt
1 tablespoon sugar
Ocean Trout
14 kilogram ocean trout
Baby Beets
20 baby beets
1 clove garlic, peeled
1 sprig thyme
salt
Celeriac Rémoulade
2 Granny Smith apples, peeled, cored, and cut into matchstick-sized batons
1 celeriac, peeled, and cut into matchstick-sized batons
Juice of ½ lemon
150 milliliters mayonnaise
60 grams fresh horseradish, grated
Salt and freshly ground black pepper
Horseradish Air
500 milliliters chicken stock
1 clove garlic, sliced
1 shallot, finely sliced
1 sprig thyme
150 grams fresh horseradish, grated
salt
1 grams Texturas Sucro emulsifier
2 grams Texturas Lecite emulsifier
To Assemble and Serve
200 milliliters olive oil
300 milliliters sauce vierge
20 pieces coconut charcoal
salt
Black cabbage shoots

METHOD:

For the Beetroot Marinade:

Combine the beet juice, salt, and sugar in a bowl and stir until all the sugar and salt have dissolved.

For the Ocean Trout:

Fillet the ocean trout, trim the sides, and discard the head and bones. Remove pin bones from the sides and remove the rib bones. Skin the fish and trim the tail. Vacuum pack the sides with the beetroot marinade and cure overnight. The next day, preheat the oven to 69˚C. Drain the marinade from the fish and put the fish on a tray skin-side down. Cook the fish on a mat at for 35 minutes in the preheated oven. The fish should feel slightly firm to the touch. Blast chill the fish until it is cold. Cut across the fillets to form 2-centimeter portions and trim the belly to remove excess flesh.

For the Baby Beets:

Wash the baby beets well to remove dirt. Trim the stalks, leaving a centimeter attached to the beetroot. Combine the beets, garlic, thyme, and salt in a large saucepan and cover with cold water. Bring to a simmer over a medium heat. Cook until beetroots are tender. Drain the beets and allow to cool. Once the beetroots are cold, remove the skins.

For the Celeriac Rémoulade:

Toss the apple in half of the lemon juice to stop discoloration. Separately, toss the celeriac in the remaining lemon juice. Mix the apple and celeriac together and bind the mixture with the mayonnaise and horseradish. Season with the salt and pepper.

For the Horseradish Air:

Combine the stock, garlic, shallots, and thyme in a small saucepan over a medium heat. Bring to a simmer over medium heat, and then simmer for 5 minutes. Add the horseradish and remove from heat. Allow the mixture to steep 5 minutes and strain through a fine chinois. Season the mixture with salt. Add the Texturas Sucro emulsifier and the Texturas Lecite emulsifier to the mixture and cook it to 72˚C in a small saucepan. When ready to serve, tilt the mixture slightly to the side and use a hand blender to aerate. Once aerated, leave to stand for 30 seconds and use immediately.

To Assemble and Serve:

Heat the olive oil to 60˚C in a hotel pan. Gently lower the ocean trout into the oil and allow to warm, approximately 4 minutes. Heat the Baby Beets in the sauce vierge in a small saucepan. Incinerate the coconut charcoal using a blow torch. Drain the ocean trout well on paper towel and season with salt. Plate the fish diagonally. Position 1 Baby Beet to the left-hand side of the fish. Spoon some of the sauce vierge tightly round the fish. Plate a small pile of Celeriac Rémoulade on the thinner end of the fish. Spoon the Horseradish Air on the top of the fish. Garnish with black cabbage shoots. Plate a drop of the olive oil used to cook the fish on the charcoal and when smoking, put on the fish and cover with a cloche immediately.