Rainbow Trout with chervil, forest mushrooms and wild garlic

Rainbow Trout with chervil, forest mushrooms and wild garlic

Rainbow Trout with chervil, forest mushrooms and wild garlic

Levente Koppány is one of the twelve S.Pellegrino Young Chef 2019-2020 finalists. Discover the full recipe of his Singature Dish Rainbow Trout with chervil, forest mushrooms and wild garlic.

23 January, 2020
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serves for

10

total time

5 HR 50 MIN

ingredients

For the trout
trout
10
boiling water
2000g
salt
120g
Olive oil
100g
For the chervil puree
Fennel
4
Double cream
100g
Milk
200g
salt
5 g
Fresh lemon juice
1
Sprigs chervil
200g
For the forest mushromms
mixed forest mushrooms (chanterelles, ceps, bay boletes...)
300g
Fresh thyme
10g
Garlic
10g
salt
5g
Extra virgin olive oilExtra virgin olive oil
15g
White wine vinegar
20g
For the wild garlic leaves
wild garlic cloves
10
salt
a pinch
For the fish sauce
trout
bones of 10
Lemon zest
1
Juice lemon
1
chervil
30g

For the Trout:

  • Bone and pin bone the trout, make a 6% of salt water and rest the filet for 9mins.
  • Take off the skin in one filet.
  • On a clingfilm, place a filet skin side down and put the skinless filet on the top of the other.
  • Wrap it up nicely and waterbath it on 49 degress for 15mins.
  • Open it than pan fry it.
  • Make sure the skin is nice and crispy.

For the Chervil pure:

  • Slice the fennels as thins as you can put some lemon juice on it. cook it in a bow with a bit of oil.
  • Simmer it for 10 mins.
  • Add the milk and cream and cook it for another 20-30mins.
  • Make sure its cooked well.
  • Blend it with the thermomixer. make sure its not lumpy than add the chervil leaves and blend it for another 2-4mins. Pass it than cool it down.

For the forest mushrooms:

Clean the mushrooms with a brush, heat up the oil with the herbs and fry the mushrooms for a few second, add the salt and the vinegar.

For the wild garlic leaves:

  • Wash them well. make sure the water is cold.
  • Dry them.
  • Add 1% of salt and vakukmpacked it.
  • Leave it for 38 degress for about 2 weeks.

For the wild garlic crop:

  • Cover the crop with the vinegar and salt and leave it for 1 months.
  • After a month put them in a jar and cover it with extra virgine olive oil.
  • For the fish sauce:
  • Use all the trimmings.
  • Bake the bones on 220 degrees till its golden brown. place it in a pot cover it with water and simmer it about 40mins. Take the foam off.
  • Pass it and reduce it.
  • Infuse it with chervil trimmings, lemon, and blackthorn.

Presentation

  • Place the fermented wild garlic leaves on the plate. brush it with some lemon oil.
  • Make a nice dots of chervil pure on a plate, place the mushrooms, crops and the edible flowers from the forest on a wild garlie leaves. 
  • The fish need to be the last because of the crispy skin.
  • Pour the fish sauce in a jar.
  • Serve it hot.
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