Trout
- 4 rainbow trout
- 1 tsp fresh dill
- 2 oz shaved horseradish
- 2 slice rye bread (1/4 inch thick)
- 1 oz trout roe
For trout: Bake the trout filets at about 100 degrees Fahrenheit (40 degrees Celsius) for five minutes. Note - the trout filets will not be hot and should remain cold after five minutes in the oven.
Butter Sheets
- 1 tsp black pepper
- 2 oz butter
- 1 tsp salt
- 1 tsp sugar
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp clove
- 1 tsp allspice
- 1 spring onion
- zest from 1 lemon
To make butter sheets: Soften the butter in a microwave and mix with spices, lemon and chopped onion. Roll the butter mixture between two plastic sheets or a Ziploc bag so it is spread evenly throughout, and freeze.
Cut bread in small dices (1/2 cm) and place on a baking sheet - broil on high until toasted.
Cut the frozen butter sheets into the same size of the trout filet and place each one on top of the filets. On the plate, decorate the filet with the bread crumbs, fresh dill, trout roe and shaved horseradish.
Recipe from Rafa Peña and Johan Jureskog for the Creative Edge Culinary Council
