Chocolate cups with smoked trout

Created by

  • Lieven Lootens - Callebaut® Ambassador and owner of 't Aards Paradijs Belgium
level 2

Another perfect example of how chocolate can work wonderfully well with savoury smoky flavours such as smoked trout. In this recipe it’s paired with sherry that enhances the flavours together beautifully.

Recipe components

Used Callebaut products

Chocolate cups with smoked trout

IngredientsPreparation
  • 1leaf/leaves
    gelatin
  • 10cl
    dry sherry
  • 25g
    fish fumet
  • 100g
    smoked trout
  • 25cl
    smooth double cream
  • Q.S.
    pectin
  • 25cl
    Pedro Ximénez sherry
  • Q.S.
    A la Carte Cups Dark

Soak the gelatine sheet in cold water. Heat the dry sherry and dissolve the gelatine in it. Meanwhile whip the double cream. Cut the trout, sherry and fish fumet into it and blend into the whipped cream. Empty out onto a sheet and allow to stiffen.
Blend the cold pectin well into the Pedro Ximénez and heat to 80°C stirring. Allow to cool down to 30°C and then pour thinly over the fish mousse.
Transfer the fish mousse into the cups.