Trout, Asparagus, Oyster Leaves, Green Peas, and BlinQ Blossom

For 8 people: 

• 1 whole trout
• 1/2 lightly frozen sourdough bread
• 2 AAA asparagus spears
• 1 lime
• Olive oil
• Sushi vinegar
• 1 kg green peas
• 2 cans of 30g Perle Imperial caviar
• BlinQ Blossom
• Salty Fingers
• Oyster Leaves

For the beurre blanc sauce:

• 5 dl Noilly Prat
• 1 liter dry white wine
• 8 shallots
• 200 g tarragon vinegar
• Bay leaf
• Thyme
• Crushed peppercorns

For the green pea cream:

• 250 g frozen green peas
• 50 g water
• 70 g olive oil
• Salt
• 3 g Gelcrema

For the wild garlic tuile:

• 40 g wild garlic oil
• 60 g egg whites
• 6 g salt
• 8 g sugar
• 50 g flour

• For the beurre blanc sauce, bring all the ingredients to a boil and let the mixture simmer until reduced by 1/3.
• Pass the liquid through a fine sieve, pressing the liquid out of the shallots.
• Bring the liquid back to a boil and add cold butter until the sauce reaches the desired thickness, optionally reducing it further if needed.
• Season with salt and sushi vinegar.
• Blanch the green peas in salted water, then blend them in a thermoblender with water, olive oil, salt, and gelcrema.
• Pass the mixture through a fine sieve and season to taste.
• For the wild garlic tuile, combine the ingredients in a thermoblender, blend until smooth, and fill the mixture into desired shapes.
• Bake for 8 minutes at 150°C (300°F).
• Fillet the trout and remove the skin and bones, then portion the fillets into approximately 60-gram pieces.
• Slice the sourdough bread thinly using a slicer and place the trout fillets, flesh-side down, on the bread.
• Trim off any excess bread, place the fish on a plate with olive oil, and sprinkle with sea salt.
• Briefly blanch the green peas and cool them in ice water.
• Double-pod the peas and stew them in poultry broth and butter.
• Peel the asparagus and thinly slice it into julienne using a mandoline.
• Zest lime over the asparagus and drizzle with olive oil and sushi vinegar.
• Pan-fry the trout, skin-side down, in olive oil until crispy.
• Quickly flip it and remove it from the heat immediately.
• Arrange the asparagus salad on the plate and place the trout on top.
• Using a squeeze bottle, pipe the green pea cream onto the fish and garnish with the double-podded peas.
• Finish with BlinQ Blossom, Oyster Leaves, Salty Fingers, and the wild garlic tuile.
• Serve the beurre blanc sauce on the side, and if desired, add fresh herbs and fish roe.

Recipe: Lars van Galen - 't Lansink 
Source: Culinaire Saisonnier / Summer 2023