Pan roasted rainbow trout fillet
Place the egg yolks, mustard and vinegar in a blender and gently add the oil, continuously whisking. Season with salt and add the red cabbage juice. Refrigerate until needed.
Mix the egg yolks with lemon essence and salt. Line a deep tray with cling film and oil it all over, then pour the egg mixture and cook on Bain Marie at 70C precisely for 1 ½ hours.
Let it rest for 20 minutes and using a round cutter cut 8 medallions from the Royal (egg).
Heat the oil in a non-stick pan and pan roast the trout for 1 minute each side, set aside and pan-fry the egg medallions in the same oil for 15 seconds on each side. Serve immediately.