België (nl)
Lightly smoked mountain trout with ‘Vin Jaune’ and lumpfish roe
Taste nature in the broths and sauces from Salsus.Made by the best chefs of Norway.Ingredients
500gfish bones
1units.itemsShallot
0.5units.itemsgarlic, finely chopped
30gFennel
1units.itemssmall stalk wild fennel
0.25units.itemsLemon
120mlvin jaune
400mlFish demi-glace
50mlveal demi-glace
200mlWhipped cream
100gButter
10units.centiliterOlive oil
400gmountain trout
1lice water
100gSalt
30gSugar
40glumpfish roe
Preparation
- Roast the fish bones in the oven until golden brown.
- Sauté the shallot and garlic in a little olive oil and butter until glossy.
- Add the fish bones and cook together.
- Add the fennel, lemon juice, lemon zest, and vin jaune and reduce by half.
- Add the demi-glaces and reduce to the desired flavor.
- Add cream and the remaining butter, about 50 grams.
- Check the consistency and flavor, and add more demi-glace if necessary.
- Finish with cream and Vin Jaune before serving.
- Carefully fillet the trout
