Hamachi and Ocean Trout Duo

Let's prepare it!

Avocado guacamole method Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add parsley, lime juice, lemon juice, white pepper, and salt.
Process, and stop to scrape down the sides if necessary, until the sauce is smooth and creamy. 
If you would like to have a thinner and more drizzly sauce, add water in 1-tablespoon increments until it reaches the desired consistency. 
Taste, and add more salt if it’s not flavorful enough.
Transfer the avocado sauce into a small serving bowl. 
Finalize with onion, chilli, Worcestershire sauce. 
This sauce keeps well in the refrigerator, covered, for about 4 days.
Kumbawa foam method Boil the coconut milk before adding any ingredients.
Gravlax marination method Combine sugar, salt and citrus juice.
Add the salmon skin and cover it with citrus skin.
Cured at least for 8 hours.
Lemon candied method Thinly sliced the lemons and remove all the seeds. 
Prepare a medium-size bowl with ice and water.
Bring a pot of water to boil, add lemon slices and boil for one minute.
Remove the slices from the boiling water and plunge into ice water for a couple of minutes until cool, then drain.
In a medium-size skillet bring sugar and water to simmer and stir occasionally until the sugar is dissolved.
Add the lemon slices in a single layer and simmer for about an hour, until the rinds are translucent.
Remove lemon slices and cool on wire rack.
Citrus dressing method Whisk together in a bowl the lemon juice, orange juice, grapefruit juice, lime juice, oil, mustard and honey.
Whisk until combined and slightly thickened.
Add salt and pepper to your taste.
Green apple puree method Cook at 85* for 45 min. 
Cool down and blend. 
Add grated tonka bean and store in a plastic bottle.
Finalize dish Finely slice the ocean trout and hamachi and lay them on the plate.
Add few dots of guacamole and apple puree on top of the cured fish.
Finalize with Kumbawa foam, salmon roe, caviar, lemon candied, salt flakes citrus dressing and mini cress.
Serve immediately.

Ingredients to prepare

Guacamole base for 15 pax
- Avocado 250gr
- Tabasco 5gr
- Worcestershire Sauce 10gr
- Parsley (finely chopped) 5gr
- Red chilli (finely mince) 8gr
- White Onion (finely mince) 30gr
- Salt 5gr
- White Pepper 5gr
- Lime Juice 15gr
- Lemon Juice 15gr

Gravelax base for 15 pax
- Ocean trout 1000gr
- Salt 1000gr
- Sugar 1000gr
- Orange juice 150gr
- Lemon juice 150gr
- Lime Juice 150gr
- Grapefruit juice 150gr
- Citrus skin 250gr

Kumbawa foam base for 15 pax
- Kumbawa (grated) 1gr
- Coconut milk 1gr
- Lecitine powder 25gr

- Meyer lemons (finely slice) 160gr
- Ice water 1000gr
- Sugar white 200gr
- Water 200gr

Citrus dressing base 50 pax
- Salt 15gr
- Pepper white 4gr
- Honey 50gr
- Lemon juice 250gr
- Orange juice 200gr
- Grapefruit juice 200gr
- Lime juice 150gr
- Olive oil 1.2gr
- Salad oil 1.2gr

Green apple puree base 50 pax
- Green Apple skinless 500gr
- Vitamin c powder 15gr
- Sugar syrup 80gr
- Tonka bean grated 25gr
- Thyme 1gr
- Vanille bean 0.5gr

Finalize dish
- Ocean trout (gravelax/finely slice) 100gr
- Hamachi sahimi grade (finely slice) 100gr
- Oscietra caviar 4gr
- Green apple puree 30gr
- Kumbawa foam 15gr
- Citrus vinaigrette 25gr
- Nastrizium leaf 2gr
- Salmon roe 25gr
- Lemon candie 20gr
- Guacamole 20gr
- Dill (leaves) 5gr
- Salt flakes 5gr
- Radish (finely slice round) 10gr