I cured the trout with one of my favorite combination, orange and juniper berries.
Taste is very delicate and fresh.
I served it with pickled candy beets, chevre, purple asparagus and a classic salsa Verde.
I like to cook the cous cous with a bit of extra vergin olive oil and a pinch of zafferan.
I added a citrus fluid gel to give some acidity and a few caramelized apples for sweetness.
Make sure you keep your pork medium and rest it.
The Albacore tuna is been poached in oil infused with garlic,thyme and bay leaves.
Let the oil to reach between 50 and 60 Celsius and poach your tuna between 8 to 12 minutes, (depend how big is you piece of tuna). Be very gentle to remove it and let it cool.
The fennel is been sous vide until soft and with the fennel stamp and grapes i made a delicious chutney to serve with the salad. Candied orange segments and some toasted almonds.
I believe with this dish i gave respect to the Albacore Tuna.
Chef Michele Pizzulo