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Rosa di Gorizia, Arctic Char and Asparagus is a dish full of duality, just like the feminine figure it represents, symbolized by a magnificent radicchio that grows and maintains its beauty amid the chill of the winter season: delicate in appearance yet hiding great strength. Perfect for the Easter Menu.
Servings: 4 persone
Ingredients
- 4 Gorizia roses
- 200 g Alpine seibel trout fillet
- 30 g Olive Oil extra virgin Garda DOP
- 15 g Capers from Gargano
- 4 Asparagus green
- 45 g Mayonnaise made with trout eggs
- 16 leaves Chervil
For the trout egg mayonnaise
- 50 g Trout eggs
- 50 Butter toasted hazelnut flavor
- 50 g Water
- 10 g Vinegar apple cider vinegar
- 40 g Potatoes cooked
For the Chardonnay emulsion
- 100 g Chardonnay
- 250 g Seibel trout broth
- 50 g Cream
- 50 g Butter
- 1 piece Shallot
- 1 sprig Thyme
Instructions
- First, carefully wash the radicchio removing the outermost leaves and dry it without damaging its rose shape.
- Take the trout fillet, remove the belly and tail which will be used for the broth, and chop the central part with a knife to turn it into tartare, then season with oil and Gargano capers, previously desalted and chopped.
- Wash and remove the tougher part of the asparagus stalks, then, with a mandoline, cut them into 1mm thick slices and use a knife to turn these slices into matchsticks.
- Prepare the trout egg mayonnaise by blending the eggs, cooked potatoes, vinegar, and cooked butter until reaching a dark blonde color. Blend at medium speed for 8 minutes at 80°C.
- Once finished, the mayonnaise will have a creamy consistency. Sieve it, pipe into a pastry bag, and cool.
- For the Chardonnay emulsion, thinly slice the shallot and put it in a saucepan with the wine: reduce by half, add the fish trimmings broth, and reduce again by half.
- Remove from heat, filter the liquid, add the cream and butter, and emulsify with an immersion blender until forming a cappuccino-like cream on the surface.
- Assemble the dish by placing the trout tartare on a base plate, then add the Gorizia rose sprinkled with some salt grains, and pour the Chardonnay emulsion around.
- In a separate dish, prepare the asparagus salad with trout egg mayonnaise.
- Finish with a few chervil leaves.
Notes
Chef Alfio Ghezzi created this special recipe, perfect for the Easter period and embodying his culinary philosophy: love for the territory, high-quality ingredients, simplicity, and integration between local and national cuisine. This is how the Gorizia Rose dish was born, with salmon trout and asparagus: the delicate flavor of asparagus and trout are enhanced by the acidity of trout egg mayonnaise and the mild bitter aroma of Gorizia's rose, transforming this dish into a completely natural work of art.
