Isère pink trout gravlax, mojito gel & granny apple

Fancy a fresh starter or main course? Head for La Source and its gravlax of Isère pink trout, with mojito gel and granny-smith apples by Claudéric Marquet.

Serves 6

Preparation time: 1 h 45

Cooking time : 25 min

Resting time : 24 h

Trout

2 large trout fillets (approx. 300 g each)
250 g caster sugar
250 g coarse salt
1 tsp. cracked pepper
1 tsp pink berries

Mojito gel

4.5 cl lime juice
45 g caster sugar
2 cl white rum
2 g agar-agar
4 fresh mint leaves

Red onion pickles

3 red onions
20 cl red wine
5 cl red wine vinegar
20 g sugar
10 coriander seeds
1 pinch cracked pepper
1 bay leaf

1 granny smith apple
1 lime
Dill

1 - The day before, prepare the trout: mix salt, sugar and pepper, and spread 1/5th in a dish. Rinse, then place the pink trout fillets skin-side down, and cover with the remaining mixture. Cover and marinate in the fridge for 24 hours.

2 - Prepare the mojito gel: bring the lime juice, 4.5 cl water, rum and sugar to a rapid boil in a saucepan. Add the agar-agar and simmer for 1 min, whisking constantly. Pour into a small dish and refrigerate for 3 h. When the mixture is firm, blend in a fine-blade food processor until smooth and glossy. Add the chopped mint and blend again rapidly until no large chunks of leaf remain. Strain into a pipette or stencil and store in a cool place (the gel can be kept for 8 to 10 days in the fridge).

3 - Prepare the red onion pickles: bring the wine, 10 cl water, sugar and vinegar to the boil. Add the herbs and leave to infuse for 15 min. Peel the spring onions and cut them in half to extract onion petals. Bring the wine preparation back to the boil and plunge the onions into it for 3 min, stirring and keeping the liquid simmering. Quickly transfer to a small bowl and leave to cool for a minimum of 2 h (pickles can be stored for several weeks in a sealed jar).

4 - Prepare the apple: peel and slice into thin sticks. Squeeze a lime over the apple pieces and store in a cool place.

5 - Preparation: rinse the trout fillets in clear, cold water and place in a towel to blot dry for a few minutes. De-bone the fillets (using forceps) and remove the skin. Carefully cut thin slices of trout. Arrange them on a plate as you wish, in a rosette for example. Add apple sticks, dill sprigs, 3 red onion pickles (previously drained) and a few dots of mojito gel.

Read Gault&Millau's review of Source

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