Fish Mousse Biscuit & Zucchini Mille-Feuille

Preparation

1. Remove the head of the fish, cut it in half, and fillet it.

2. Keep the fish meat on ice to maintain freshness, then season with salt and pepper.

3. Add egg white to the fish and mix. Blend the mixture while slowly adding liquid cream to create a fish mousse. Add a piece of butter near the end for extra smoothness.

4. Pass the mousse through a sieve to ensure it is uniform and smooth. Chill the mousse on ice before transferring it to a piping bag.

5. Cut 10 cm diameter circles out of soft bread (similar to brioche). Place the bread circles into ring molds and pipe the fish mousse on top. Cover with another bread circle.

6. Wrap the filled ring molds and steam them at 85°C for 1 hour. Once cooled, pan-fry the breaded fish mousse in clarified butter until golden brown.

7. Prepare a classic beurre blanc sauce by reducing shallots, white wine, white balsamic vinegar, and a touch of black pepper. Add a bit of heavy cream to stabilize the sauce, then whisk in cold butter when the sauce is no longer boiling.

8. Strain the sauce through a sieve, pressing the shallots to extract maximum flavor. Adjust for a perfect balance of sweet, salty, and sour, then finish with freshly chopped dill and trout roe.

9. Create a zucchini mille-feuille by layering fish mousse between slices of yellow and green zucchini. Steam the mille-feuille, then brush with olive oil and sprinkle with sea salt before serving.

Plating

Serve a piece of the beltfish “biscuit” alongside the zucchini mille-feuille. Add the dill beurre blanc sauce for the finishing touch.