Hamachi and Ocean Trout Duo

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.