Rainbow Trout with Buttermilk Consommé, Watercress, and Shaved Radishes
Yields 4 servings
from Chef Joseph Lenn of The Barn at Blackberry Farm in Walland, Tennessee
2 trout fillets (7−9 ounces each)
Salt and pepper
1 bunch watercress (washed and tough stems removed)
½ cup radishes (shaved on mandolin)
Edible flowers for garnish
Buttermilk consommé (recipe follows)
½ gallon buttermilk
5 sprigs thyme
1 bay leaf
5 parsley stems
3½ sheets gelatin (bloomed)
Place trout fillets between two pieces of plastic wrap. With a mallet, flatten trout. Remove plastic and lightly season with salt and pepper.
Roll trout in plastic wrap to resemble a tube. The tube should be 1 inch in diameter. Place trout in a bag then vacuum seal.
Place trout in a water bath at 52 degrees Celsius and poach for 12 minutes. Immediately remove trout from bag and carefully slice into ½-inch thick slices, then remove plastic wrap from trout slices. Reserve slices.
In a small saucepan, over medium heat, bring buttermilk consommé to a simmer. Season the broth with salt.
Divide buttermilk consommé into four bowls. Place fish in bowl with consommé and garnish with watercress, radishes, and edible flowers.
In a medium saucepan, bring buttermilk and herbs to a simmer.
Once curd forms turn heat off and allow herbs to steep for 15 minutes.
Strain the buttermilk into a bowl and then fold in the bloomed gelatin.
Freeze the buttermilk in the bowl.
Remove bowl once buttermilk is frozen and remove frozen buttermilk.
Place frozen buttermilk in a cheesecloth-lined colander with another bowl underneath to catch buttermilk as it thaws.
Place in refrigerator and reserve thawed buttermilk.