Instructions: 

1. Add finely sliced shallots, white wine and 300 ml of champagne to a pot over medium heat and reduce, adding the spices as the liquid cooks. Once the liquid has reduced to a third, strain and collect the reduction in a saucepan. Mix in the cold butter with a stick blender and season with salt, pepper and fresh champagne to taste.


2. Fillet the trout and remove any bones. Peel off the skin and carefully trim off any remaining fat. Lay the fillets with the former skin side facing upwards on a board and brush thinly with egg white. Sprinkle the herbs on the fillets, cut each fillet into three pieces lengthways and roll up tightly in cling film, creating a cylindrical shape. The mosaic effect will show once cut. Chill and cut into four equally thick slices vertically once firm prior to cooking.


3. Heat the brown butter to 55 °C and season with garlic, thyme and salt. Gently cook the trout in the seasoned nut butter for approx. 25-30 minutes. Make sure the cling film sits tight around the fillets when placing the trout in the nut butter to maintain the shape of the mosaic. Remove the cling film only prior to serving.


4. Meanwhile, lightly sauté the edamame beans in a pan with a little butter and season with salt and pepper. Briefly sauté the beech mushrooms, season and sprinkle with finely chopped chives.


5. When plating, carefully remove the cling film from the cooked trout mosaic and season with salt to taste. Place in the centre of the plate and arrange the edamame beans and beech mushrooms alternately around the round mosaic fish. Place four equal-sized dollops of N25 Kaluga Hybrid caviar on the filo pastry and lay the chips in the centre of the mosaic. Garnish with herbs and flowers. Froth the hot beurre blanc with a stick blender and pour the foam around the trout, finish with a little brown butter.