 | Steelhead Trout with Yuzu Thyme SabayonChef Jean-Paul Fung of La Mar Cocina Peruana |
Ingredients for Trout Fillet:
• 4 (6 oz.) steelhead trout fillets, skin-on, scaled
Ingredients for Yuzu–Thyme Sabayon:
• 6 ea. egg yolks
• 6 oz. The Perfect Purée Yuzu Juniper Thyme Syrup
• 4 oz. white wine
• 4 oz. fish stock
• 12 oz. beurre noisette (brown butter)
Ingredients for Sunchokes:
• 1½ lbs. whole sunchokes, scrubbed, skin-on
• 1 clove garlic, minced
• butter, as needed
• salt, to taste
Ingredients for Ají Limo Kosho Oil:
• 60 g. zest of yuzu (approximately 8 yuzu), or lime/lemon blend
• 50 g. red ají limo peppers, finely chopped and deseeded
• 12 g. salt
• 1 cup canola oil
Method for Ají Limo Kosho Oil:
1. Mix the citrus zest with salt and ají limo. Allow to ferment for at least 48 hours.
2. Once the kosho is ready, blend with canola oil until vibrant red.
3. Alternatively, buy store-bought kosho and mix with your preferred peppers, then make the oil.
Method for Yuzu–Thyme Sabayon:
1. Reduce white wine and fish stock by half. Remove from heat and add Yuzu Juniper Thyme Syrup.
2. Over a double boiler (water must be simmering, not boiling), whisk egg yolks until lightly thickened.
3. Slowly stream in the warm reduction, whisking constantly.
4. Gradually incorporate warm beurre noisette to form a stable emulsion.
5. Hold at around 142°F.
Method for Trout Fillet:
1. Once portioned, cure trout skin-side down on salt overnight (up to 24 hours).
2. The next day, brush off salt and pat completely dry.
3. Heat olive oil in a pan over medium heat. Cook skin-side down for 4–5 minutes until crispy and cooked two-thirds through.
4. Flip and cook 1–2 minutes more for medium doneness.
Method for Sunchokes:
1. Steam whole sunchokes 25–30 minutes until tender. Cool.
2. In the same pan used for the trout, gently press the sunchokes onto the pan and fry until golden.
3. Add minced garlic and baste with a knob of butter if desired. Season with salt.
Method for Plating:
1. Place sunchokes on a plate and spoon sabayon on top to create a base.
2. Place trout on top, skin-side up.
3. Finish with a drizzle of ají limo kosho oil.
4. Garnish with greens as desired.