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 2019-2021 finalists. Discover the full recipe of his Signature Dish Rainbow Trout with chervil, forest mushrooms and wild garlic.

23 January, 2020
Average: 2.1 (20 votes)

serves for

10

total time

5 HR 50 MIN

ingredients

Trout
Trout
10
Water
2000g
Salt
120g
Olive oil
100g
Chervil puree
Fennels
4
Cream
100g
Milk
200g
Salt
5 g
Lemon Juice
1
Chervil
200g
Forest mushrooms
Mushrooms
300g
Thyme
10g
Garlic
10g
Salt
5g
Extra virgin olive oil
15g
White Wine Vinegar
20g
Wild garlic leaves
Wild Garlic
10
Salt
a pinch
Fish sauce
Trout
bones of 10
Lemon Zest
1
Lemon Juice
1
Chervil
30g

Step 01

Trout

Bone and pin bone the trout, make a 6% of saltwater and rest the filet for 9mins.

Take off the skin in one filet.

On a cling film, place a filet skin side down and put the skinless filet on the top of the other.

Wrap it up nicely and water bath it at 49 degrees for 15mins.

Open it then pan fry it.

Make sure the skin is nice and crispy.

Step 02

Chervil pure

Slice the fennels as thins as you can put some lemon juice on them. 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 it's cooked well.

Blend it with the thermomixer. Make sure it's not lumpy then add the chervil leaves and blend it for another 2-4mins. Pass it then cool it down.

Step 03

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.

 

Step 04

Wild garlic leaves

Wash them well. make sure the water is cold.

Dry them.

Add 1% of salt and vacuum-packed it.

Leave it for 38 degrees for about 2 weeks.

 

Step 05

Wild garlic crop

Cover the crop with vinegar and salt and leave it for 1 month.

After a month put them in a jar and cover it with extra virgin olive oil.

Step 06

Fish sauce

Use all the trimmings.

Bake the bones at 220 degrees till it's golden brown. place it in a pot cover it with water and simmer it for about 40mins. Take the foam off.

Pass it and reduce it.

Infuse it with chervil trimmings, lemon, and blackthorn.

Step 07

Presentation

Place the fermented wild garlic leaves on the plate. brush it with some lemon oil.

Make nice dots of chervil pure on a plate, place the mushrooms, crops and edible flowers from the forest on wild garlie leaves. 

The fish need to be the last because of the crispy skin.

Pour the fish sauce into a jar.

Serve it hot.

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