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Cook Time 20 minutes
Wine Champagne
Servings 4 people

Equipment

  • fishbone mold
  • goldspray for baking
  • Handmixer
  • a fine cheese grater / microplaner

Ingredients
  

Trout filling

  • 1 biological smoked trout (or mackerel)
  • 2 tbsp mayonnaise
  • 2 tbsp Greek yoghurt
  • 1 lemon
  • pepper

Fishbone

  • 25 gr egg white
  • 20 gr Parmigiano Reggiano
  • 25 gr wheat flour
  • 20 gr water
  • 1 pinch of salt

Styling

  • fish eggs
  • goldspray for baking

Instructions
 

Trout

  • Remove the skin from the trout (or mackerel, whichever you chose) and fillet the trout. Place the trout meat in a bowl and break up the pieces with a fork.
  • Add two tablespoons of mayonnaise, two tablespoons of yogurt and the juice of 1 lemon (however start with a bit less to be able to taste and adjust to make sure it fits your taste perfectly). Season with some pepper.

Fishbone

  • Preheat the oven to 170℃.
  • Separate the egg white from the yolk. Grate the the Parmesan with a very fine microplaner.
  • Mix the egg white, parmesan, flour, water and salt with a hand mixer.
  • Fill the fishbone mold with the mixture as cleanly as you can. For 4 people you need at least 8 fishbones, but I'd advise to make a few more to not stress about one or two breaking.
  • Put them in the oven for 8 to 10 minutes. If you're making them for the first time, make sure to keep an eye on them once they're in the oven for 5 minutes. Not every mold might be the same and not every oven is as exact about the temp. You want them perfectly golden.
  • Take the mold out as soon as the bones are perfectly golden. Put it down for 30 seconds and then carefully remove the fishbones from the mold and put them on a sheet of baking paper.
  • Spray the outside of the fishbones golden with your goldspray for baking.

Plating

  • Each time put one fishbone with the golden side down on the baking paper, put some trout salad/mousse on it, put another fishbone one it (golden side up), then carefully put it on a plate like in the picture and add some fish eggs on top.