Xavier Mathieu is the owner and starred chef of the Le Phébus & Spa establishment in Joucas. To delight your taste buds and those of your loved ones, he reveals his recipe for Sorgue trout with salt and dill, almonds, lemon and spirulina.
Main elements:
– Rainbow trout cal 2/3kg
– Coarse salt 1kg
– Sugar 1kg
– Dill 1 bunch
Scale and gut the trout, fillet them and remove the skin (your fishmonger can do this). Marinate the fillets in coarse salt, sugar and chopped dill for 8 hours then rinse them.
Marinade:
– Roasted almond oil 150gr
– Anchovy juice 50gr
Mix the two ingredients.
Almond mayonnaise:
– White almonds 250gr
– Water 1l
– Toasted almond oil 200gr
– Lemon juice 15gr
– Squid ink 5 gr
– Salt
The day before the meal, soak the white almonds in water. On the big day, drain the almonds and mix them, gradually adding 190g of water in which they have soaked. Continue to mix, adding the toasted almond oil little by little to emulsify the preparation. Season with lemon juice, salt and squid ink then store in the fridge.
Lemon gel:
– 8 yellow lemons (zest and raw segments) 2.5kg
– Syrup (500g of sugar, 2kg of water)
Blanch the zests three times using cold water, then cool them. Cook the zest in the syrup for half an hour, add the segments and remove from the heat. Cover with the film and leave to infuse for two hours. Drain the zest and segments and mix them. Pass through a sieve using a horn. Collect the gel.
Spirulina ice cream:
– Fresh white cheese 1kg
– Fresh spirulina 50gr
Mix the cottage cheese and the freshly picked spirulina, leave to infuse for 4 hours. Mix and season the preparation if necessary. Put in the ice cream maker or freezer to make a granita.
Finishes:
– Lemon cube
– Peeled green almonds
– Raw almonds cut with a mandolin
– Herbal sponge
Cut the trout into thin slices and season with the anchovy juice marinade. Place a few dots of almond mayonnaise and place on top of the trout slices. Make dots of mayonnaise and lemon gel on the trout slices then place a cube of lemon on each dot of almond mayonnaise and a few green almonds on the dots of lemon gel. Add a few drops of marinade to the trout slices and finish the dishes with the raw almonds cut with a mandolin. Before serving, add a quenelle of spirulina ice cream or a spoonful of spirulina granita.
