Black Sea Trout Ceviche

Rub the fillet of Black Sea trout with salt and leave it for a day. You need very little salt, just 5 grams.

Boil the young potatoes until cooked and peel them.

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.

Add soaked gelatin and a drop of cuttlefish ink to 200 grams of aioli, and mix.

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.

For the sauce, blend cilantro, 40 ml of olive oil, and garlic.

Cut the lightly salted trout into small cubes, add 80 ml of olive oil and the remaining salt, and mix.

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.

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.