Ingredients:
1 fillet Trout
1 pc Granny Smith Apple
2 tbsp Trout or salmon roe
1 White onion
1 Fennel (with tops)
1/2 cup Pernod
2 cups 35 percent Cream
1/2 bunch Dill
1 bunch Chives
3 tbsp Olive oil
1/2 cup tbsp Fennel pollen
1 cup Kosher salt
1 lemon
Method:
1. Fillet, and debone trout
2. Make a mixture with 1/2 cup kosher salt and fennel pollen (reserve 1 tsp of fennel pollen) rub over trout and let sit and cure for 15 minutes
3. While the fish is curing make the fennel cream. Slice onions and fennel thin, and sautee till translucent. Add in Pernod and cook off alcohol, add cream and steep until mixture has reduced by half. Once reduced, puree in a blender. Mixture should be saucy not thick. Let cool
4. Dice Granny Smith apple and mix with 2 tbs olive oil, lemon juice, 1/2 tsp fennel pollen, chopped chives, 1 tsp dill and pinch of salt
5. Rinse off the cure of your fish slice into 3 oz portion, and torch the outside of the fish, sprinkle another pinch of fennel pollen on the fish
6. Place fish in a bowl, pour about 3 tbs of sauce around the fish, garnish with diced apples, trout roe and fennel frawns
All recipes featured in this episode Bring on The Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.