Chef Sébastien Gravé has of course chosen to showcase a Basque product: the Banka trout! Named after the village where it is farmed in low-density ponds and highly-oxygenated water, it is a favorite with the knowledgeable gourmet.

Ingredients for 10 people

The Trout

• 1 trout filet
• 1 bunch dill
• 150 gr sugar
• 100 gr salt
• 20 gr ground white pepper

Crush pepper and dill, mix with sugar and salt
Cover the trout filet and marinate for 24 hours

The Thai sauce

• 100 gr sugar
• 70 ml rice vinegar
• 150 ml water
• 5 gr tapioca
• 5 gr salt
• 9 gr crushed garlic
• 9 gr diced ginger
• 5 gr diced thai peppers
• 40 gr diced red peppers

Blanch the ginger, boil water, sugar and vinegar
Add all the other elements and leave in pan for 5 minutes
Place in jar and allow two weeks before using

The wasabi mayonnaise

• 30 gr mayonnaise
• wasabi

Mix mayonnaise with wasabi and check for taste
Place in a dropper

The parmiggianio biscuit

• 100 gr soft butter
• 100 gr parmiggiano
• 2 egg whites
• 55 gr flour

Mix all ingredients
Spread thin on a silicon mat
Bake for 8 minutes at 140°

The green apple sorbet

• 1 l green apple pulp
• 170 gr sugar
• 170 ml water
• 60 gr glucose
• 5 gr stabiliser

Make a syrup with sugar, water, glucose and stabiliser
Allow mix to cool and mix with green apple pulp
Place in two Pacojet sorbet maker bowls

Serving
Cut 10 good pieces of Banka trout filet and place one in each dish
Cover with Thai sauce, place a few drops of wasabi mayonnaise in dish, place a piece of parmiggiano biscuit on every trout piece, add a scoop of green apple sorbet.