Courtesy of Chef Mengxin Zhou

'Somiatruites' Tomato Salad with All Parts of a Trout

Name: 'Somiatruites' Tomato Salad with All Parts of a Trout
Total time: 3 h 40 min
Yield: 4
Ingredients: Tomato Salad; Tomatoes; Salt; Extra virgin olive oil; Semi-cured trout tartare; Trout; Salt; Caster sugar; Aromatic herbs; Ginger; Trout head skin (gelatin texture); Trout; Water; White onion; Leeks; Black pepper; Gazpachuelo of trout; Eggs; Mild olive oil; Lemon juice; Broth; Curly chives; Chives; Ice

Chef Mengxin Zhou is the S.Pellegrino Award for Social Responsibility winner for the Iberian & Mediterranean Countries region.

25 September, 2020

Type of dish

Seafood

serves for

total time

3 HR 40 MIN

ingredients

Tomato Salad

Tomatoes

8 each of different varieties

Salt

to taste

Extra virgin olive oil

to taste

Semi-cured trout tartare

Trout

1 kg

Salt

200 g

Caster sugar

150 g

Aromatic herbs

to taste

Ginger

25 g

Trout head skin (gelatin texture)

Trout

head and spines

Water

White onion

Leeks

Black pepper

Gazpachuelo of trout

Eggs

Mild olive oil

300 g

Lemon juice

of half a lemon

Broth

500 g

Curly chives

Chives

Ice

Tomato salad

This is a very fresh, light, heathy, seasonal dish of trout and tomatoes that's ideal for summer. The recipe makes full use of both tomato and trout, including the head, skin, loins and roe, minimising food waste. The dish can also provide plenty of vitamins (A, C, K from tomato, B-12 from trout), with many minerals, calcium, magnesium and essential fatty acids. Chef Mengxin Zho blends influences from China and Catalonia, to create a very clean, fresh dish that makes the best of summer produce.

See below for her step-by-step recipe:

Step 01

Courtesy of Chef Mengxin Zhou

**For Somiatruites tomato salad**

Cut the tomatoes into small, aesthetic pieces. Mix with the salt and the oil.

Step 02

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For the semi-cured trout tartare

Add the salt, sugar, herbs and ginger, and mix well. With this mixture, cover a piece of trout for 3 hours.

Step 03

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After curing the trout, clean it and cut it into very small pieces until it has a tartar texture, and store in the fridge.

Step 04

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In a pot, put the bones and the head of the trout, a chopped onion, a leek, the black pepper and cover with water.

Cook over low heat for 25 minutes. Let infuse for 15 minutes, and strain.

Step 05

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Save the head of the cooked trout, and the broth.

With the help of a small knife, remove the skin from the head of the trout, which has a jelly-like texture, and store in the refrigerator to be able to cut well.

Reduce the cooking broth until you get 300gr of a tasty and good broth.

Step 06

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For the gazpachuelo of trout

Use a blender, make a mayonnaise with the egg, mild olive oil, juice of ½ lemon and a little salt. We need a thick texture.

Step 07

Courtesy of Chef Mengxin Zhou

When the broth for cooking the trout heads and bones has a very good flavor, we let it go down to 50º, and we mix little by little with the mayonnaise, until we get a smooth cream.

And with this recipe, we will have used all the parts of the trout, and we will not throw any food in the trash.

Step 08

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For the curly chives

Make a few cuts to the chives, to make long strips of chives, and put in water and ice for 3 minutes, to get the chives to curl.

Step 09

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Plating

Put the 'gazpachuelo' in the center of the plate, put the tomatoes in a circle, and decorate with the different textures of trout, the tartar, the skin, the roe, etc.