​Crispy Quinoa​
1. Boil the quinoa in a vegetable stock until cooked.
Strain and dehydrate for 24 hours at 35°C.
2. Heat the corn oil to 180°C, then deep fry
quinoa until crispy. Strain and put in a bowl, season
with salt, pepper and sugar. Set aside.
​Spiced Apple Mousseline
​
1. Heat the oil in a saucepan and gently sweat the finely chopped shallots, garlic and ginger. Add curry powder.
2. Add the apple cubes and cover with the apple juice, stock and vinegar. Cook over a moderate heat until it softens. Once the apple is tender, add the curry powder.
3. Purée the mixture in a blender and stir in the cream. Finely sieve the creamy mixture and chill for 3 hours before use.
​Compressed Rainbow Trout
​1. Cure the cubed rainbow trout with salt and sugar for 1 hour.
2. Rinse the trout with ice water and pat dry with a paper towel.
3. Cover the fish with the chopped shallots, dill and orange zest. Season and set aside.
4. In the meantime, pour the fish stock into a saucepan and bring to the boil. Add in the gelatine and dissolve completely. Allow mixture
to cool.
5. Once cooled, fold the fish stock into the rainbow trout and set into a terrine mould. Refrigerate.
​Tarragon Oil
​1. Bring the vegetable stock to the boil and add the tarragon. Immediately move the saucepan to an ice bath to cool.
2. Once cool, blend the stock and strain.
3. Next, blend the strained solution with xantana and gradually add in rapeseed oil until the mixture thickens.
​Apple Remoulade
​1. Peel and finely julienne the green apple.
2. Mix with the mayonnaise and chopped dill and season with salt and pepper.