Chartreuse of Brook Trout from St. Philémon
Chartreuse de Truite Saint-Philémon

Ingredients: 450 gr. brook trout 300 gr. smoked trout 600 gr. smoked salmon 2 shallots 1 bouquet chives (2/3 finely chopped, 1/3 whole) 1 bouquet chervil (garnish with 30 springs and the rest chopped) 1 1/2 cup of virgin olive oil juice from 2 lemons 400 gr. root celery 200 gr. taro root 30ml trout caviar 35ml salmon caviar Season with salt and pepper 10 mini carnations Methods: Line the 10 ramekins with the smoked salmon (leave room for the tartar). Mix chopped smoked and fresh trout with the shallots, chervil, lemon juice, salt and pepper. Divide the tartar mix into the 10 ramekins and press the stuffing by folding in the smoked salmon to form a small parcel. Refrigerate the timbales for 2 hours. Cut root celery into circular slices. Cut taro root into triangles of 5 inches long and drop into canola oil until golden brown, season with a little salt while they are still warm. Mix olive oil with a little lemon juice, chopped chives, the two caviars and the pepper to make vinaigrette. To serve, place chartreuse on a dinner plate, add the vinaigrette around the chartreuse and place 3 chips of fried root celery at 12h00, 16h00 and 20h00 on the plate. Place a taro chip, two whole chives and a carnation in the middle of each chartreuse to finish presentation. Place the sprig of chervil in front of each root celery chip. Decoration: mill pepper around the plate.