Black Sea Trout Ceviche
4 servings
40 minutes
The recipe was shared with us by Vladimir Mukhin, the chef of the White Rabbit restaurant.
1
Rub the fillet of Black Sea trout with salt and leave it for a day. You need very little salt, just 5 grams.
- Trout fillet: 280 g
- Sea salt: 13 g
2
Boil the young potatoes until cooked and peel them.
- New potatoes: 8 pieces
3
For the aioli sauce, take 1 egg, add 2 cloves of garlic, and 1 tablespoon of boiled water, then blend while gradually pouring in 300 ml of refined vegetable oil until thick and smooth. You will need 200 grams for the dish; the rest can be used for other purposes; the sauce can be stored in the fridge for about three days.
- Garlic: 2 cloves
- Aioli sauce: 200 g
4
Add soaked gelatin and a drop of cuttlefish ink to 200 grams of aioli, and mix.
- Gelatin: 10 g
- Cuttlefish ink: 1 g
5
Dip the potatoes in aioli with gelatin one by one and place them in the fridge for five to ten minutes to let the jelly set.
6
For the sauce, blend cilantro, 40 ml of olive oil, and garlic.
- Fresh cilantro (coriander): 80 g
- Extra virgin olive oil: 120 ml
- Garlic: 2 cloves
7
Cut the lightly salted trout into small cubes, add 80 ml of olive oil and the remaining salt, and mix.
- Trout fillet: 280 g
- Extra virgin olive oil: 120 ml
- Sea salt: 13 g
8
Blanch the tomatoes and peel them, cut into quarters and remove the seeds. Place a little cilantro sauce on each tomato boat and top with ceviche.
- Baku tomatoes: 4 pieces
- Fresh cilantro (coriander): 80 g
9
Throw a couple of parsley stems (without leaves) on the plate, place four tomato cups with ceviche on top. Next to it, arrange the potatoes in aioli.
- Parsley stems: 8 pieces
- Baku tomatoes: 4 pieces
- New potatoes: 8 pieces