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Olive Oil Poached Trout with Salmon Roe, Salsify-Parmesan Puree and Apple-mushroom Broth from Chef Nils Noren of Aquavit, New York

Salmon roe:
  • 1 oz Yuzu
  • 1 oz Soy sauce
  • 3 oz Mirin
  • 5 oz Salmon roe

    Broth:

  • 3 oz Sliced shallots

  • 3 oz Sliced ginger
  • 4 oz Sliced fresh shiitake
  • 1 qt  Apple juice
  • 1 oz Dried porcini
  • 8 pc Star anise
  • 4 inch Konbu
  • Olive oil

    Puree:

  • 1 Salsify peeled and cut into 3 inch pieces

  • Half milk and half heavy cream to cover
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to season

    Fish

  • 4  6 oz pieces of Tasmanian Ocean Trout

  • 1 Cucumber diced
  

Method

Salmon roe: Mix the yuzu, soy sauce and mirin, add the salmon roe and let marinate over night.

Broth: Sweat the shallots, ginger and shiitake mushrooms for a few minutes, add the apple juice, porcini mushrooms and star anise. Let simmer for 10 minutes, take off the heat and add the konbu, let steep for 10 minutes and strain.

Puree: Cook the salsify in the milk and cream until soft. Strain off the liquid and reserve, place the salsify in a blender add enough of the liquid so it will blend, add the cheese and season with salt and pepper.

Fish: Carefully poach the trout in warm olive oil until you reach desired doneness. Place on top of some of the puree in a bowl, mix the diced cucumber with the salmon roe and place on top of the trout, pour the broth around.

Contributor:  Niels Norén: Executive Chef Aquavit / VP French Culinary Institute

Courtesy of New York Mutual Trading Company and Teuwen One Image

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