Low and slow Fjord Trout with tartare dressing, scraps, confit egg yolk and lemon

Ingredients

Fish & Shellfish

  • 2 sides of trout, cleaned, pin-boned and skinned (keep the skin for the crispy garnish)

Oils & Vinegars

  • sunflower oil
  • 150ml of grapeseed oil, (don't use olive oil as the flavour will be too strong)
  • 20ml of white wine vinegar
  • 2 tsp sunflower oil

Fruit & Vegetables

  • 300ml of lemon juice
  • 2 lemons, zested
  • 20g of gherkins, chopped
  • 20g of shallots, finely chopped
  • sea purslane

Beverages

  • 200ml of water
  • 1l water
  • 125ml of sparkling water

Store Cupboard

  • 100g of sugar
  • 5g of salt
  • 150g of sea salt
  • 2 tsp black peppercorns
  • 5 eggs
  • salt
  • pepper
  • 100g of plain flour
  • 50g of cornflour
  • salt
  • pepper
  • 25g of capers, chopped
  • 2 eggs, hard-boiled and grated
  • salt
  • pepper

Speciality Ingredients

  • 7g of agar agar
  • nori seaweed, powdered

Bakery

  • 20g of baking powder

Salad & Fresh Herbs

  • 20g of parsley, chopped
  • 5 baby gem lettuces