Trout Tartare With Fennel Remoulade, Tobiko

Heat oil in medium pot over medium-high until it reaches 425°F. While oil heats, line a tray or rimmed baking sheet with a double layer of paper towels. 

Gently pour rice into hot oil. Cook, undisturbed, until rice is puffed and floats to the surface, about 30 seconds. Using a mesh skimmer or a spider, quickly remove rice from oil, and transfer to prepared tray to drain. Sprinkle evenly with salt. Let cool completely, about 15 minutes. Store in an airtight container at room temperature up to 3 days. If you are not comfortable with frying the rice, pre puffed rice or masago (rice crackers) make a great substitute.

Place a medium metal bowl in freezer; chill at least 15 minutes or up to 24 hours.

Finely chop 2 1/2 tablespoons fennel bulb and 1 tablespoon fennel fronds from fennel; set aside for tartare mixture. Using a vegetable peeler, thinly shave 1 tablespoon plus 1 teaspoon fennel bulb from fennel, and pick 1 tablespoon plus 1 teaspoon fennel fronds from fennel; set aside for plating. Reserve remaining fennel for another use.

Stir together mayonnaise, ginger, fish sauce, lime juice, and yuzu juice in a small bowl until combined; set aside until ready to use.

Double-check trout for any skin, bones, or discolored meat; remove and discard as needed. Cut trout into 1/2- inch cubes. Place trout cubes, finely chopped fennel bulb, onion, bell pepper, and cucumber in chilled medium bowl. Gently stir in mayonnaise dressing until mixture is completely dressed. Gently stir in finely chopped fennel fronds, salt, and Espelette pepper. Cover tartare, and let marinate in refrigerator at least 15 minutes or up to 24 hours.

Place a 3- to 3 1/2-inch ring mold on center of a plate; fill mold about three-fourths full with some of the marinated tartare mixture (about 1/2 cup mixture). Top tartare with 1 teaspoon yuzu tobiko on left side of ring. Fill right side with 2 teaspoons Puffed Rice. In the center, where the tobiko and rice meet, place 1 teaspoon each shaved fennel bulb, picked fennel fronds, and 1/2 teaspoon marigold petals. Gently lift and remove ring mold. Repeat process 3 times on 3 additional plates. Serve immediately.