Two steelhead trout fillets served with lobster tortellini garnished with crispy ham and a butter and herb emulsion.
Courtesy of Chef Paul Moran for the Hawksworth Young Chefs’ Scholarship.
ingredients
directions
Prepare a pasta dough recipe and incorporate with raw lobster coral. Blanch, shell and chop lobster tail and mix with fennel and butter. Form tortellinis and cook for 5 minutes.
Prepare a variety of fresh garden herbs and chop finely. Emulsify a high quality wine vinegar with butter and herbs, keep in a warm but not hot area of stovetop.
Shave fennel and fresh hearts of Palm on a Japanese mandolin. Mix in a bowl with lime zest and juice, salt, olive oil and chopped toasted almonds.
Thinly slice ham and gently fry in olive oil and butter until completely dry; set aside once crisp.
Finally coat trout fillet with finely grated almonds, salt and pepper. Cook in a non-aggressive manner in a non-stick pan skin side down. Turn fish very briefly once it has reached blood temperature.
Arrange all of the components naturally on a hot plate and serve.