In this recipe the delicacy of trout meets the crunchiness of panettone powder with Late Ciaculli Mandarin (Slow Food Presidium)
Lorenzo Cogo, chef and owner of El Coq restaurant in Vicenza, 1 Michelin star, presented this dish during an episode of Melaverde.
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The recipe
For this recipe you can read the instructions below or follow the video-recipe where the Chef explains how to make the dish.
- Ingredients
- 4 servings
- 200 g American potatoes (orange flesh) boiled and blended
- 5 g lemongrass
- 50 g clarified butter
- 1 whole trout to fillet
- 20 g Mandarin panettone powder
- Vinegar pureed in centrifuge
- 1 apple
- Infusion of apple and sorrel
- 1 fennel
- White balsamic vinegar to taste
- Fennel oil
Directions
The day before, peel and slice an apple, vacuum-pack it with the sorrel juice and leave it to infuse overnight.
Fillet the trout to obtain 4 portions that will be vacuum-packed with a little fish stock and cooked at a low temperature of 54°C for 10 minutes.
Peel the American potato, cut into cubes and put into boiling water with a pinch of salt and the lemongrass cut into rounds; cook until the pulp becomes soft.
Cut the fennel into thin strips and then reduce it to a very fine chop.
When the trout fillet is ready, remove it from the bag, trim it and cut out two portions of fillet; sprinkle them with the Mandarin Panettone powder and bake for 2 minutes at 180 °C.
In the meantime blend the potato puree, add the clarified butter and a pinch of salt.
Remove the apple slices from the cold infusion and shape them into rounds with a pastry cutter.
For the composition of the dish create an emulsion with the cooking liquid of the fillet adding a few drops of white balsamic vinegar.
Chop the trout, add the apple, the mashed potatoes, the trout emulsion, the fennel, the fennel oil, a pinch of salt and the sorrel.
Bon appetit!
