Cians trout ceviche, multicolored cauliflower semolina and lemon-orgeat condiment
A recipe developed by the chef of the Hôtel Negresco, Virginie Basselot
4 to 6 PEOPLE PREPARATION: 30 mins COOKING: 5 mins
INGREDIENTS:
3 cauliflowers of different colors (white, yellow and purple)
1 trout fillet per person
Ingredients for Ceviche Sauce:
80g fish stock
200ml lemon juice
1/2 chopped red onion
4 cloves of garlic
10g ginger
15g chopped coriander
salt pepper
3 ice cubes
(optional: 1/2 seeded and chopped bird's eye pepper)
INGREDIENTS FOR LEMON-ORGEAT GEL:
100 ml of lemon juice
4g d'agar-agar
Orgeat syrup
RECIPE:
- Start by preparing the gel for dressing. Mix the lemon juice and orgeat syrup to your taste. Bring the mixture to the boil then add the agar-agar and let it boil for another minute over medium heat. Reserve in a cool place for a few hours. Then, remove the skin from the trout fillets, debone and cut into tartare. Reserve in a cool place.Place the heads of multi-colored cauliflower in a blender until you obtain a grainy texture.Make the sauce by mixing the fish stock, lemon juice, half chopped onion, garlic cloves, ginger. , coriander, salt, pepper and ice cubes. Add, if you wish, the bird's eye chili. In a deep plate, arrange the trout ceviche, season with the sauce and top with multicolored cauliflower semolina. Add a little olive oil and salt. Decorate everything with 5 dots of lemon-orgeat gel and small coriander shoots.
WINE ADVICE:
Make sure to take the wine out of the refrigerator about 30 minutes before. This will allow you to have a wine around 10/12°C.
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