Sweetwater Fish Salad | Isa Mazzocchi

Ingredients for 6 people

200 g of cleaned catfish

200 g of white trout

200 g of cleaned eel

Corn flour

1 egg

For the sturgeon mousse

200 g of diced sturgeon

70 g of fresh cream

1 spring onion

Aromatic herbs

70 g of butter

2 g of agar-agar

Salt and pepper

Extra virgin olive oil

Method

For the candied lemon

Take the peel of an organic lemon, dice it, and blanch it 4 times starting from cold water; drain, weigh, add an equal amount of sugar, and candy over low heat.

For the sturgeon mousse

In a pan over low heat, soften the finely chopped spring onion with extra virgin olive oil, add the sturgeon, and let it cook for a few minutes. Salt, add the cream with the aromatic herbs, and cook for another 2 minutes. Blend everything, add the agar-agar and the butter in small pieces; remove and cool.

Smoke the eel fillet with cherry wood chips for about 10 minutes. Meanwhile, start marinating the trout fillet with extra virgin olive oil and vanilla for 30 minutes. Bread the catfish fillets with egg and corn flour, cook in a pan with extra virgin olive oil. Cut the eel into chunks and cook in a pan with a little salt and pepper, fry the breaded catfish chunks in oil at 160°C, and keep both warm.

Plating

Serve on individual plates arranged in the following order: raw trout, sturgeon mousse, catfish, and eel. Garnish with the elements above as desired.