|
DIRECTIONS:
Cut the trout into small dice, being careful to remove any bones
or skin.
Peel, seed and finely dice the cucumber.
Toss with the kosher salt and place in a strainer to drain for
20-30 minutes.
Peel and cut the avocado into small dice. Immediately toss with
lime juice and salt.
Keep all ingredients separate until time to serve.
When ready to serve, rinse the salt from the cucumber and pat dry.
Toss the trout, avocado and cucumber with the cucumber
vinaigrette.
Lightly press into a ring mold. Remove the mold and top with trout
caviar.
Dress the plate with baby māche and drizzle with more cucumber
vinaigrette.
For the cucumber vinaigrette
Combine the cucumber juice, verjus, champagne vinegar, salt,
pepper, and egg yolk in a blender.
With the blender running, drizzle in the olive oil to make an
emulsified dressing. Use at room temperature.
*
Verjus is the tart, fresh juice of unripe wine grapes. It is
used to add acidity to foods, an important component in food
and in cooking
Servings: 1
|
