(For 4 people)
For the caviar cream
2 red onions
100g of butter
1 small bunch of parsley
1 small bunch of chives
1/2 liter of fresh heavy cream
1 cup of dry white wine
Salt
White pepper
1 egg
2 tablespoons of national caviar
For the pepper and orange coulis
4 oranges
4 large red peppers
2 red onions
Olive oil
4 tomato sauce shells
Salt
White pepper
1 orange with skin cut into strips for garnish
For the trail fillings
12 trail fillets
2 lime juices
1 orange juice
Olive oil
Salt
White pepper
(For 4 people)
For the caviar cream
2 red onions
100g of butter
1 small bunch of parsley
1 small bunch of chives
1/2 liter of fresh heavy cream
1 cup of dry white wine
Salt
White pepper
1 egg
2 tablespoons of national caviar
For the pepper and orange coulis
4 oranges
4 large red peppers
2 red onions
Olive oil
4 tomato sauce shells
Salt
White pepper
1 orange with skin cut into strips for garnish
For the trail fillings
12 trail fillets
2 lime juices
1 orange juice
Olive oil
Salt
White pepper
Pique the onion, sauté it in butter, add the parsley and chives previously chopped
Simmer for 10 minutes
Add the heavy cream and simmer for another 10 minutes
Then add the dry white wine and let it simmer for 10 minutes
Finally add the salt and pepper and let it reduce by one-third over low heat
Remove from heat, add an egg and whisk quickly until a smooth consistency is achieved. Reserve
For the trail fumage
Retire the trail fillets (about 12) and reserve
Place the leftover fish - heads, bones, and tail - with onion, cloves, whole black pepper, salt, and dry white wine in a large pot
Simmer for 35 minutes over low heat
Strain. Reserve
For the pepper and orange coulis
Sauté the onion and peppers cut into strips in olive oil for 20 minutes
Add the tomato sauce and simmer for another 20 minutes
Then add two cups of fish fumage together with the juice of 4 oranges, which had been simmered previously over low heat for 15 minutes
Simmer until reduced by one-third
Strain and reserve
For the trail fillings
Season the fillets with lime, orange, olive oil, salt, and pepper and let them rest for 30 minutes
Be careful to remove any bones from the fish using eyebrow tweezers before seasoning them
Place the fillets in a greased baking dish and bake at high heat for 10 minutes
Assemble the plate
Place the white sauce on the bottom of the plate and sprinkle with caviar
Arrange the trail fillings and in one corner place the pepper coulis, garnishing with strips of orange peel.
