Richard Carstens’s baked Alaska of rainbow trout Recipe

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Richard Carstens’s baked Alaska of rainbow trout

Served with cucumber, citrus salsa and smoked salmon ice cream, this recipe comes to us from Richard Carstens of 2012 and 2013 nominee restaurant, Tokara.

chef's recipes

seafood

Ingredients

For the ice cream

3 egg yolks

10g caster sugar

50g smoked salmon

200 ml cream

20g glucose syrup

1 x 2g leaf of gelatine

For the ginger, soya and mirin emulsion:

4 Tbsp soy sauce

4 Tbsp mirin

1 tsp pickled ginger

sprinkle of sugar

2 Tbsp oil

For the citrus salsa:

1 orange

1 grapefruit

For the meringue:

40g egg whites

60g castor sugar

For serving:

4 x 80g pieces of rainbow trout

1/4 peeled and grated cucumber

Method

For the ice cream: beat yolks, sugar and glucose until the mixture is pale yellow. Infuse cream with smoked salmon and blend. Strain over the yolk mixture and add gelatin to dissolve. Churn in ice cream machine. (This needs to be done in advance.)

Briefly pan-sear the trout. Beat the meringue ingredients as you would for French meringue. Cover the trout with the meringue mix and bake at 180°C for 2-3 min.

Peel, remove the pith and brunoise the orange and grapefruit and put to one side. Whisk ginger, soya, mirin, sugar and oil. Spoon the emulsion into the centre of your serving bowl. Place trout on top, topped with citrus salsa, cucumber, smoked salmon ice cream and caviar.

Recipe by Richard Carstens of Tokara.