A recipe from Charles TJESSEM - Bocuse d'Or 2003
Catégorie : Fish
Niveau : Medium
Temps de préparation : minutes
For 4 people
One sea trout
1 dl salt
1 l water
4 langoustine tails
16 green asparagus
Coconuts and curry sauce
2 citronella sprigs
2 tsp mild curry
40 g butter
0.4 dl dry white wine
1 can coconut milk
70 g unsalted butter
Juice of one lemon
A few ratte potatoes (quantity according to size)
Lift the trout fillets, and cut out a sort of “rug” 7 to 8 mm thick. Marinate this piece in brine (salt and water) for around 15 min.
Trim the langoustines, and fry the tails in a frying pan over medium heat, with a little coriander and salt on top. Refresh the langoustines.
Take the fish out of the brine, and wipe well with a cloth. Roll the langoustines in the fish, and wrap the whole thing in plastic film. Cook for 14 min at 70°C. Cut into slices.
Wash and peel the asparagus. Blanch in lightly salted water, and refresh quickly.
Wash and cut the shallot and citronella, add the curry and butter. Sauté. Pour on the white wine and reduce by one third. Add the coconut milk, and bring to the boil. Strain the sauce, and then whisk with the butter. Season with salt and pepper, and add the juice of one lemon.
Peel the potatoes, and slice very thinly. Fry.
Present by placing the trout rolls on top of the asparagus. Coat with sauce, and finish the decoration with the ratte potato fries and a few rocket leaves.