Aperitif: Variations on Trout

TROTA REGINA PARCELS FILLED WITH GOAT’S CHEESE AND SZECHUAN PEPPER
Slice some Regina trout, not too thinly, place each slice between two layers of clingfilm and flatten them slightly using a meal mallet, taking care not to break the slices. Cream the fresh goat’s cheese with a tablespoon of extra-virgin oil and a teaspoon of chopped parsley. Place a teaspoon of filling and a crushed Szechuan peppercorn in the centre of each trout slice. Close each slice like a parcel and, if you like, tie each one with a stem of chive or a thin strip of leek blanched for a few seconds in boiling water then immediately cooled in iced water.

TROTA REGINA ROLL WITH MANGO
Slice some Regina trout. Remove the mango’s large stone and cut the flesh into matchsticks. Place some mango matchsticks at one end of each trout slice and roll the slice up. Trim the ends and slice each roll in half with a diagonal cut. Arrange the two pieces on a finger-food plate, garnish according to taste and serve.

GREEN APPLE JELLY AND TROTA REGINA
Ingredients: 100 g green apple juice, 4 g gelatine leaves, slices of Regina trout
Method: Soak the gelatine leaves in plenty of cold water. Pour the apple juice into a bowl, heat it in the microwave (it mustn’t boil) then add the well-squeezed gelatine leaves to it. Stir until the gelatine dissolves in the juice, then pour the liquid into a silicone tray of mini ring moulds. Leave to set in the fridge for 3 hours. Unmould the green apple jellies and place each on a finger-food spoon. Roll each Regina trout slice around your finger to form a rose shape. Put one rose in the centre of each green apple ring jelly. Garnish according to taste and serve. Recommended wine: Pinot Bianco

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