1 fish fillet
300g brown sugar
300g coarse salt
Zest of 1 lemon
Zest of 1 orange
10g coriander seeds
20g fennel seeds
20ml gin (a splash)
500ml of buttermilk
10 lemon basil leaves
A sprig of dill
Salt, to taste
Pepper, to taste
Sugar, to taste
Fermented mushroom water,
BURNT LEMON CREAM
1 piece fennel
Juice of 1 lemon
Dill, to taste
Salt, to taste
Cubes of green apple
Cucumber shavings, rolled
1 — TROUT
Mix all the ingredients, except the trout and gin, in a bowl.
Put the fish in a container and sprinkle with a thick layer of the mixture.
Lightly drizzle with gin and leave to marinate for 4-5 hours.
2 — BUTTERMILK SAUCE
Blend buttermilk, basil leaves, and dill in a mixer.
For final touch add salt, pepper, sugar, and fermented mushroom water, to taste.
3 — BURNT LEMON CREAM
Cut the lemons into thick (1cm) slices and roast them on the grill until almost charred.
Transfer to a saucepan, sprinkle with sugar and leave to boil for about 30 minutes.
4 — RICE CHIPS
Boil the rice in water then blend it. Smash and spread on baking paper and let dry in the oven.
Fry chips on the pan.
5 — FENNEL
Cut the fennel into thin slices. Lightly spread with lemon juice.
Add salt and chopped dill.
FINISHING & SERVING INSTRUCTIONS
Place the trout at the centre of the plate and drizzle with the Buttermilk Sauce.
Add the slice of fennel. Spray burnt lemon cream next to the fennel and trout.
Add the rice chips. Garnish with cubes of green apple, cucumber rolls and trout caviar.
The slight smokiness of the burnt lemon cream goes well with the flavours of Krug Grande Cuvée 171ème Édition without overpowering them.
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.