Rainbow Trout with chervil, forest mushrooms and wild garlic by Levente Koppány

Bone and pin bone the trout, make a 6% of saltwater and rest the filet for 9mins.

Take off the skin in one filet.

On a cling film, place a filet skin side down and put the skinless filet on the top of the other.

Wrap it up nicely and water bath it at 49 degrees for 15mins.

Open it then pan fry it.

Make sure the skin is nice and crispy.

Slice the fennels as thins as you can put some lemon juice on them. Cook it in a bow with a bit of oil.

Simmer it for 10 mins.

Add the milk and cream and cook it for another 20-30mins.

Make sure it's cooked well.

Blend it with the thermomixer. Make sure it's not lumpy then add the chervil leaves and blend it for another 2-4mins. Pass it then cool it down.

Clean the mushrooms with a brush, heat up the oil with the herbs and fry the mushrooms for a few second, add the salt and the vinegar.

Wash them well. make sure the water is cold.

Dry them.

Add 1% of salt and vacuum-packed it.

Leave it for 38 degrees for about 2 weeks.

Cover the crop with vinegar and salt and leave it for 1 month.

After a month put them in a jar and cover it with extra virgin olive oil.

Use all the trimmings.

Bake the bones at 220 degrees till it's golden brown. place it in a pot cover it with water and simmer it for about 40mins. Take the foam off.

Pass it and reduce it.

Infuse it with chervil trimmings, lemon, and blackthorn.

Place the fermented wild garlic leaves on the plate. brush it with some lemon oil.

Make nice dots of chervil pure on a plate, place the mushrooms, crops and edible flowers from the forest on wild garlie leaves. 

The fish need to be the last because of the crispy skin.

Pour the fish sauce into a jar.

Serve it hot.