ブラウントラウトの ホセリートハム、フェンネルの葉、 レモングラス添え

For Brown trout: 

1. FILLET 1+ KILO BROWN TROUT AND REMOVE THE BONES, LEAVING THE SKIN IN PLACE.
2. SPRINKLE LIGHTLY WITH SALT AND LEAVE TO STAND (CURE) FOR 4 HOURS.
3. COOK THE TROUT IN A KNOB OF BUTTER AT 60° FOR 15  MINUTES.
4. REMOVE THE SKIN.

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For Fennel Fronds:

1. CHOP THE FENNEL ON SETTING 3 ON THE SLICER, THEN PLACE IT IN ICE WATER.

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For Joselito Ham:

 

1. DICE THE GREEN APPLES IN FINE CUBES.
2. CHOP THE JOSELITO HAM INTO THIN STRIPS.
3. MIX THE JOSELITO HAM, GREEN APPLE AND JOSELITO PANCETTA  CREAM.

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For Lemongrass Foam:

 

1. CHOP THE LEMONGRASS FINELY AND HEAT WITH CORIANDER AND PEPPERCORNS.
2. ADD PORK BOUILLON AND LET STEEP FOR 5 HOURS AT 60 DEGREES.
3. STRAIN BOUILLON AND SKIM OFF THE FROTH WITH EMULSION PASTE.

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For Star anise Oil:

 

1. SIMMER THE STAR ANISE AND THEN POUR THE OIL OVER IT AND LET IT STEEP.

2. THEN STRAIN THROUGH A NYLON STRAINER.

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For Fennel Juice:

 

1. SEASON THE FENNEL JUICE TO TASTE WITH NOILLY PRAT, ROOT VEGETABLE BOUILLON, LEMON AND LIME.
2. THICKEN THE MIXTURE WITH XANTANA.

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For Joselito Pancetta Cream:

Preparation Of the Oil:

 

 

1. CHOP THE JOSELITO PANCETTA FINELY AND HEAT SO AS TO RELEASE ITS GREASE, SMELL, COLOUR AND FLAVOUR.
2. ADD THE GARLIC AND THE SPRIGS OF THYME AND ROSEMARY.
3. POUR THE OIL OVER THE MIXTURE AND LET IT STEEP.
4. STRAIN THROUGH A FINE SIEVE. 

 

Preparation of the cream:

 

1. BLEND THE EGG WHITES AND YOGHURT, STIR IN THE JOSELITO PANCETTA OIL UNTIL IT IS NICE AND CREAMY.
2. SEASON TO TASTE WITH SALT AND X PEPPER.