Recipe by Ana Roš : Trout, whey, beet.

For the whey sauce

3lt whey
1lt of cream

Procedure

Combine the whey and cream in a saucepan and reduce over medium-low heat, stirring occasionally so that the bottom does not burn and the mixture does not come to a boil (otherwise, it will take on a deep brown color). Continue to reduce until the sugars begin to caramelize; at this point the whey will have a light brown color, a sweet flavor, and a creamy texture.

For the mint oil

300 g of mint leaves
200 g of lemon balm leaves
500 g of grape seed oil

Procedure

Blend all the ingredients in the thermomix at 70°C for 8 minutes. Transfer the mixture to a metal bowl and practice cold bain-marie. Once cold, strain through the cloth usually used for cheese.

For the poppy seeds

50 g poppy seeds

Procedure

In a nonstick skillet, toast the poppy seeds over medium-low heat.

For the pickled beet

300 g water
200 g red wine vinegar
20 g salt
50 g sugar
8 pieces of tonka beans
300 g of red and pink beet roots

Procedure

Mix all ingredients except beet. Bring to a boil; let the mixture cool. While the pickle base cools, slice the beet with a mandoline to a thickness of 0.1 mm. Place the beet in a glass jar along with the pickle mixture. Use after 2 days.

For the trout

2 1-kg trout
Fleur de sel
Olive oil

Procedure

Find trout caught no more than 12 hours before serving. Divide the trout filets into 120-gram portions. Place the trout on a tray with olive oil and fleur de sel. Cook with skin side up under the salamander for one minute. The trout is still red inside but cooked on the outside.Remove the skin.