Aged Trout by Chef Anthony Gerbeau from L'Artimon in Palavas-les-Flots

Directions

1. Aged Trout: Remove the skin and bones from the trout fillets. Shape the fillets into cylinders and wrap each in a sheet of nori. Wrap the rolls in plastic wrap and poke small holes using a knife tip. Cover the rolls with a mixture of salt and sugar. Refrigerate for 14 days. After aging, rinse the fillets under cold water to remove excess salt, then store in the refrigerator.
2. Carrot Gel: Wash, peel, and cut the carrot into pieces. Cook the carrot in orange juice for 15 minutes. Add the agar-agar and blend the mixture. Bring the mixture to a boil for 3 minutes. Refrigerate and store in a squeeze bottle.
3. Pickled Vegetables: Bring the vinegar, water, and sugar to a boil. Cut seasonal vegetables into small pieces. Place the vegetables in a container and pour the hot pickling liquid over them. Let the vegetables sit for 2 hours before serving.
4. Trout Mousse: Sauté the diced shallot in olive oil. Add the plant-based cream and trout trimmings, then cook for 10 minutes. Blend the mixture until smooth, season, and refrigerate. Transfer the mousse into a piping bag.
5. Lemon Gel: Wash and quarter the lemon. Cook the lemon in water for 15 minutes. Add agar-agar and blend the mixture. Bring to a boil for another 3 minutes, then strain. Refrigerate and store in a squeeze bottle.
6. Plating: Slice the aged trout and arrange the slices in the center of each plate. Top with trout roe. Surround the trout with pickled vegetables. Pipe dots of lemon and carrot gels around the plate. Add a touch of trout mousse on the plate. Garnish with edible flowers and fresh garden herbs.
7. This dish captures the essence of the sea, with delicate flavors balanced by the freshness of pickled vegetables and the subtle richness of trout mousse. Enjoy this culinary masterpiece by Chef Gerbeau!