Fjord Trout is perfect for appetizers since it has a rich taste and a deep red color. A pure taste you can't get enough of.
Cut the Fjord Trout in two long fillets.
Mix salt, pepper and chopped chervil together. Turn the fillets over in the mixture so that they are covered.
Roll the fillets up tightly in plastic (cling film) and freeze for three to four hours.
Slice the frozen Fjord Trout thinly and arrange on a plate.
Add the oil in a small pan. Add whole egg yolks and cook at 70°C for 15-20 minutes, until the yolks are getting solid.
Remove the egg yolks and mix with butter to a smooth cream.
Season to taste with salt and cayenne pepper.
Juice and zest lemon.
Mix lemon juice, lemon zest and sugar.
Add water to make up a total of 400 g of liquid.
Whisk in the agar powder, bring to the boil, and cook while whisking for 30 seconds.
Pour into a form and leave to cool. Pass through a flour sift.
Preheat the oven to 180°C.
Cut the bread in thin slices, then in smaller pieces.
Sprinkle with oil and salt, and bake crusty in the oven for 8-10 minutes.
Serve the carpaccio with the egg cream, citrus jelly and crispy bread.
Tip: Using piping bags to serve the egg cream and citrus jelly makes the dish look even more exclusive.