1/ Trout gravlax.
- Remove skin and debone trout.
- Marinate in salt and sugar for 12-18 hours subject to thickness. Rinse and dry trout.
- Slice trout into portions, roll in sesame seeds and lightly blowtorch.
2/ Squash cream
- Peel squash, remove insides.
- Boil squash in water.
- Drain and combine with cream.
- Season to taste and refrigerate.
3/ Crunchy vegetables
- Peel beetroot and carrot then finely slice.
- Rinse and slice radishes into ribbons.
4/ Plating
Plate the dish your way, you can do it in advance and keep it in the fridge.
By Chef Vincent, Quai Cyrano
Chef Vincent’s tips
- Gravlax marinade (add a thin layer of salt/sugar marinade under the fillet and season with lemon zest and herbs)
- Put crunchy vegetables in very cold water to retain colour and crunch.
- Switch trout for salmon.
