Cooks in: 9h 30mins
+ 8h 30mins
Levels: Medium
Serves: 6
List of Ingredients
- 3 1/3 C. of flour, plus a bit more
- 11 OZ. of smoke trout fillets
- 7 OZ. of mango
- 1 OZ. of cocoa beans, roasted and peeled
- 3/4 OZ. of unsweetened cocoa powder
- 3/4 OZ. of sugar
- 1/4 OZ. of fresh brewer's yeast
- 2 TSP. of salt
- Milk
- Spring onions
- Chili pepper
- Lemon
- Chives
- Extravirgin olive oil
Method
1
Crumble the yeast and dissolve in 1 2/3 cup of warm water. Purée 2/3 cup of flour with the cocoa beans until the mixture is very fine; transfer to a bowl and mix in first the cocoa powder, then the rest of the flour, the sugar and the salt. Transfer the mixture onto a work surface and form it into a well; add the water with the yeast, a little at a time, and knead extensively until the dough is soft and elastic but not sticky.
2
Let it rise in a bowl covered tightly with plastic wrap, in the refrigerator, for 8 hours (or out of the refrigerator for 2-3 hours), then transfer the dough to a floured work surface, knead lightly and divide into 4 loaves; let these rise, covered, for another 30 minutes. Transfer to a baking sheet lined with parchment paper and bake at 425-450 °F in a convection oven for about 15 minutes. Remove from the oven and let cool. Bring a 1/2 cup of milk to a boil with 1/2 spring onion, chopped, and a small chili pepper.
3
Remove the chili pepper and purée the milk with the trout, adding, in a slow stream, 1/4 cup of oil and the juice of 1/2 lemon, until you have created a mousse. Refrigerate for 20 minutes. Peel the mango and purée the flesh. Slice the loaf, spread the trout mousse on it and top with puréed mango and chopped chives.