Steelhead trout filet,pin bones removed
6g black peppercorns
200g Greek yogurt
15g extra virgin olive oil
180g nasturtium leaves
Extra virgin olive oil
Wild spring onion
Large sorrel leaf, stem removed
Wild onion blossoms
Cured trout roe
Toast all spices until fragrant, then cool. Combine the salt, sugar, coriander, peppercorns, fennel seeds, mustard seeds and pulse in food processor. Wrap the trout filet entirely in cheesecloth and scatter the cure on a tray with an even layer then place the fish skin side down in the cheesecloth on top. Scatter one more layer of the cure on top of the fish and put in refrigeration for 8 hours.
Rinse the filets, pat dry, and air dry in the refrigerator for 8 -12 hours to form a pellicle. Cold smoke the whole filets according to the directions of your smoker for 1 1⁄2 hours, rotating every 30 minutes, or until you’ve achieved the desired smoke flavor. Seal the cured trout at 95 percent in a vacuum bag and return to the refrigerator for at least 2 days, or up to 2 weeks, before serving
Hang the yogurt in cheesecloth overnight to allow excess whey to drain. Place in a bowl and whisk in the olive oil and salt to a thick and fluffed consistency.
Blanch the nasturtium leaves in salted water for 30 seconds, shock in ice water, drain, squeeze dry. Blend the leaves and olive oil on high speed until it achieves an even consistency. Remove from blender and season to taste with salt.
Clean onions and trim to desired size. Sear onions in a hot pan with olive oil, season with salt and drain off any excess oil to serve. In a hot pan, sear sorrel for a few seconds in olive oil just to barely wilt. Cut trout 3/4 inch thick and temper for 20 minutes. Cook in combi oven at 53°C with 25% humidity for 2 minutes to warm through. Place two pushes of the nasturtium pesto with an off set spatula on plate. Repeat the same with the yogurt in different directions. Place trout and roe, followed by the onion, sorrel and blossoms.