Arctic Char with Radicchio and Asparagus: Rosa di Gorizia

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.

Alfio Ghezzi di EALA a Limone sul Garda

Seibel trout with radicchio and asparagus: Gorizia rose

voti: 5 (7)

Rose of Gorizia, Char, and Asparagus is an ambivalent dish, just like the female figure, symbolized by a magnificent radicchio, which grows and preserves its beauty amidst the frosts of the winter season: delicate in appearance, it conceals great strength within.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 4 persone

Course: Main courses

Cuisine: Italian cuisine

Ingredients Method Notes

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

Method

 

1. First, carefully wash the radicchio removing the outermost leaves and dry it without damaging its rose shape.
2. 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.
3. 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.
4. 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.
5. Once finished, the mayonnaise will have a creamy consistency. Sieve it, pipe into a pastry bag, and cool.
6. 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.
7. 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.
8. 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.
9. In a separate dish, prepare the asparagus salad with trout egg mayonnaise.
10. 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.