Compiled by Raphaella Frame-Tolmie Food production and recipe Richard Carstens Photograph Sean Calitz
• 3 egg yolks
• 10g caster sugar
• 20g glucose
• 200ml cream
• 50g smoked salmon
• 1x2g gelatine leaf • 1t pickled ginger
• 4T soy sauce
• 4t mirin
• sugar to taste
• 2T vegetable oil
• a splash of olive oil
• 4×80 g rainbow trout
• 40g egg whites
• 60g caster sugar
• 1 orange, peeled, pith removed and brunoised
• 1 grapefruit peeled, pith removed and brunoised
• Cucumber, peeled and grated
• Caviar or fish roe
Beat the egg yolks, 10g caster sugar and glucose together until pale yellow. Place the cream in a saucepan and add the smoked salmon. Gently heat the cream to boiling point and, just as it begins to bubble, remove from the heat. Cool slightly and strain into the egg-yolk mixture. Add the gelatine leaf and whisk until dissolved. Place in an ice cream machine and churn until set.
Whisk the ginger, soy sauce, mirin, sugar and vegetable oil together until emulsified. Sear the trout on both sides with a little olive oil. Remove and place on a baking tray, skin side down.
Preheat the oven to 180ºC. Whisk the egg whites to form soft peaks, then gradually add the 60g caster sugar to make a meringue mixture. Spread over the top of the fish and bake for about three minutes.
Combine the citrus pieces to make a salsa. Spoon the soy sauce emulsion onto your serving dish and place the trout on top. Spoon the citrus salsa and cucumber around the trout; top with salmon ice cream. Garnish with caviar or fresh fish roe.
This recipe was originally featured in the January/February 2012 issue of House and Leisure.