'Somiatruites' Tomato Salad with All Parts of a Trout

Somiatruites tomato salad

Courtesy of Chef Mengxin Zhou

'Somiatruites' Tomato Salad with All Parts of a Trout

Chef Mengxin Zhou is the S.Pellegrino Award for Social Responsibility winner for the Iberian & Mediterranean Countries region.

25 September, 2020
Average: 4 (3 votes)

Type of dish

serves for

4

total time

3 HR 40 MIN

ingredients

Tomato Salad
Tomatoes
8 each of different varieties
Fine sea salt
to taste
Extra olive oil
to taste
Semi-cured trout tartare
Trout
1 kg
Fine sea salt
200 g
Caster sugar
150 g
Aromatic herbs
to taste
Ginger
25 g
Trout head skin (gelatin texture)
Trout
head and spines
Water
White onion
1
Leek
1
Black pepper
Gazpachuelo of trout
Egg
1
Mild olive oil
300 g
Fresh lemon juice
of half a lemon
Broth
500 g
Curly chives
Chive
Ice cubes

Tomato salad

This is a very fresh, light, heathy, seasonal dish of trout and tomatoes that's ideal for summer. The recipe makes full use of both tomato and trout, including the head, skin, loins and roe, minimising food waste. The dish can also provide plenty of vitamins (A, C, K from tomato, B-12 from trout), with many minerals, calcium, magnesium and essential fatty acids. Chef Mengxin Zho blends influences from China and Catalonia, to create a very clean, fresh dish that makes the best of summer produce. 

See below for her step-by-step recipe:

 

 

Step 01
Tomatoes Courtesy of Chef Mengxin Zhou

Courtesy of Chef Mengxin Zhou

For Somiatruites tomato salad 

Cut the tomatoes into small, aesthetic pieces. Mix with the salt and the oil.

Step 02
Trout tartare Courtesy of Chef Mengxin Zhou

Courtesy of Chef Mengxin Zhou

For the semi-cured trout tartare

Add the salt, sugar, herbs and ginger, and mix well. With this mixture, cover a piece of trout for 3 hours.

 

Step 03
cutting the trout Courtesy of Chef Mengxin Zhou

Courtesy of Chef Mengxin Zhou

After curing the trout, clean it and cut it into very small pieces until it has a tartar texture, and store in the fridge.

Step 04
Cooking the trout head Courtesy of Chef Mengxin Zhou

Courtesy of Chef Mengxin Zhou

In a pot, put the bones and the head of the trout, a chopped onion, a leek, the black pepper and cover with water.

Cook over low heat for 25 minutes. Let infuse for 15 minutes, and strain.

Step 05
the trout broth Courtesy of Chef Mengxin Zhou

Courtesy of Chef Mengxin Zhou

Save the head of the cooked trout, and the broth.

With the help of a small knife, remove the skin from the head of the trout, which has a jelly-like texture, and store in the refrigerator to be able to cut well.

Reduce the cooking broth until you get 300gr of a tasty and good broth.

Step 06
Preparing the gazpachuelo Courtesy of Chef Mengxin Zhou

Courtesy of Chef Mengxin Zhou

For the gazpachuelo of trout

Use a blender, make a mayonnaise with the egg, mild olive oil, juice of ½ lemon and a little salt. We need a thick texture.

Step 07
mixing the broth Courtesy of Chef Mengxin Zhou

Courtesy of Chef Mengxin Zhou

When the broth for cooking the trout heads and bones has a very good flavor, we let it go down to 50º, and we mix little by little with the mayonnaise, until we get a smooth cream.

And with this recipe, we will have used all the parts of the trout, and we will not throw any food in the trash.

Step 08
For the curly chives Courtesy of Chef Mengxin Zhou

Courtesy of Chef Mengxin Zhou

For the curly chives

Make a few cuts to the chives, to make long strips of chives, and put in water and ice for 3 minutes, to get the chives to curl.

Step 09
Plating Courtesy of Chef Mengxin Zhou

Courtesy of Chef Mengxin Zhou

Plating

Put the 'gazpachuelo' in the center of the plate, put the tomatoes in a circle, and decorate with the different textures of trout, the tartar, the skin, the roe, etc.

 

Discover also the other recipes of S.Pellegrino Young Chef Cookbook.

Mi-cuit mackerel, porcini mushrooms, glazed potatoes and parsley puree credit Nicole Bozzao

Mi-cuit Mackerel, Porcini Mushrooms, Glazed Potatoes and Parsley Puree

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