500 g Trentino IGP fillets
200 g Fuji apple from La Trentina
10 g trout roe
6 g salt
to taste citrus zest
50 g butter
15 g lemon juice
For the Gin Foam:
300 g water
2.5 g lecithin
9 g Gin
For the Focaccia:
53 g water
3 g brewer's yeast
66 g strong flour
2 g salt
3 g sugar
15 g potato flakes
9 g thyme
Difficulty: difficult
METHOD:
First Stage: For the Trentino IGP Trout, clean, fillet, and debone the trout. Then, vacuum-marinate for at least 6 hours with balanced salt, lemon zest, and orange zest. Remove from the vacuum, rinse quickly, dry, place on a tray, and smoke. Brush the surface of the trout with olive oil and vacuum-seal in cooking bags. Cook in a steam oven at 40°C for 5 minutes, then cool to 3°C.
Second phase: for the lemon butter
Whip the softened butter in a stand mixer and add lemon juice as needed.
Third phase: for the focaccia
Knead all the ingredients together in a stand mixer, adding salt at the end. Let the dough rest for 10 minutes, then roll it out on a baking sheet lined with parchment paper. Let it rise further until it doubles in size. Bake at 200°C in a static oven for 15-20 minutes. Once baked, cool it down, cut into cubes (0.5 x 0.5 cm), sauté in a pan, and lightly toast in the oven.
Fourth phase: for the "Trentina" apples
Cut the apples into cubes (0.5 x 0.5 cm), add lemon juice to prevent oxidation, and keep at 3°C.
Fifth phase: for the Gin air
Combine water, lemon, gin, and lecithin, and blend everything with a hand blender until an air is formed.
Sixth phase: plating
Mix the bread, apple, and flavored butter. Using a ring mold, form a mound in the center of the plate. Place two slices of trout fillet on top, garnish with its roe, and finish with the gin air.
