Cold smoke the butter with a smoking pipe and clarify. Heat to 80C together with nut butter and smoked oil. Add the juniper and thyme and let it steep for 30 minutes. Strain the butter and set aside until ready to use. Portion the trout fillets. Heat the butter to 48C and add the fillets. After about 6-8 minutes, remove the fillets at a core temperature of 42C.
|50 g||Nut butter|
|50 g||Smoked Oil|
|8 g||Juniper, crushed & roasted|
Mix all ingredients in the Thermomix at 80C until a creamy consistency is obtained.
|300 g||Parmigiano Reggiano 40 m.|
|150 g||Butter, soft|
Sweat shallots in 50g butter. Deglaze with white wine and verjus. Reduce the liquid and fill up with dashi. Let simmer a little. Put in the tarragon and let it steep for 30 minutes. Tarragon Pass the stock and assemble with butter and crème fraiche. Open the oysters. Mix in the oyster meat and juice just before serving. Season to taste with sea salt and lemon juice.
|100 g||Shallots, diced|
|200 g||Butter Noilly Prat|
|50 ml||Noilly Prat|
|100 ml||White Wine|
|50 g||Crème Fraîche|
|2 pcs||Gillardeau Oysters|
Mix the dry ingredients finely. Bring the water to the boil and add the dry ingredients and let them soak briefly. Mix the sticky mass finely and spread it in a mold while it is warm. Let dry for about 5 hours in a warm place. Fry in hot fat at 180C so that it puffs up. Crunchy quinoa 100g quinoa, white 500ml oil for deep frying. Boil the quinoa in water until soft. After the cooking time, strain the quinoa, rinse with cold water and pat dry. Spread evenly on baking paper and dry for about 2 days. Fry until crispy at 200C.
|10 g||Potato starch|
|1 l||Fat for deep-frying|