VINSON PETRILLO

Ocean Trout, Nasturtium Flower & Horseradish

STARTER

4 PERS
timing

30 MIN
preparation time

25 MIN
Cooking time

5 MIN

INGREDIENTS

FRESH CREAM
300g 40% cream
0.5g citric acid
1g aonori

OCEAN TROUT
340g ocean trout
Kosher salt, as needed
20g fresh horseradish
20 nasturtium flowers
30g Oscietra caviar
1 lemon
50g melted clarified butter

RECIPE DEVELOPMENT

1. SALT THE FISH & PORTION
Divide the fish into 4 equal portions, keeping the skin on and lightly salt the fish for 6 mins on all sides. Rinse the fish, pat dry and leave at room temperature.

2. AONORI CREAM
In a non-reactive bowl, combine the cream with the aonori and citric acid. Stir for about 30 secs with a fork and the mixture will begin to thicken. Store in the refrigerator until use.

3. GRILL THE FISH
Set up a charcoal grill, brush the fish with clarified butter on the skin side and cook for 1.5-2 mins max, skin-side down. Use a weight to keep the fish pressed on the grill so the skin becomes very crispy.

FINISHING & SERVING INSTRUCTIONS
Once the fish is grilled, just barely cooked through, season with a gentle squeeze of lemon. Place the fish in a shallow 15cm bowl. Next to the fish, put about 15g of the fresh cream or more if desired. Grate some fresh horseradish over the cream and top with 7g of caviar. Finish with nasturtium flowers rising up out of the fresh cream and caviar. Season with a squeeze of lemon.