In a rondeau saute onion in clarified butter until soft, then add the garlic and corn and saute until soft for about 30 minutes on low heat.

Add the heavy cream and simmer until reduced by half.

Stir frequently to prevent corn and onion from caramelizing on the bottom of the pan.

Set up a double boiler for this procedure.

Warm corn puree over the double boiler.

In a large separate bowl whisk egg yolks and temper in the corn puree.

Once tempered, place over double boiler and whisk the sabayon over the double boiler until emulsified. It will be thick enough once slightly beyond nappe.

Adjust seasoning with salt and lemon juice as needed.

Transfer sabayon to ISI siphon and charge with two cream charges.

Remove pin bones, line a 1/3 pan with plastic wrap, place the fillet on the plastic wrap, skin side down.

Pour the gin evenly over the trout. Combine kosher salt, sugar, and peppercorns together in a small bowl.

Spread the mixture evenly over the entire surface of the trout.

Cover fillet with plastic wrap and place another 1/3 pan on top. Weigh down 1/3 pan to press trout.

Cure refrigerated trout overnight.

The next day remove the trout, wash off the cure and place back in the third pan.

Cover tightly with plastic wrap and pump full of smoke using the Aladdin smoking gun.

Skin fillet and small dice trout.

Place eggs in a saucepot large enough to cover with water by one inch.

Heat over high until boiling.

Remove from burner, cover, and let eggs stand in water for 12 minutes.

Prepare an ice bath. Shock, and peel.

Cut eggs into small dice.

Heat trout gravlax and deviled egg until just warm to the touch.

Fill egg cup half way with corn sabayon, add the warmed egg and trout.

Fill the egg cup again with sabayon, tap gently until sabayon falls slightly.

Top off again with sabayon.

Dust with pimenton on top to garnish.

Finish with a small amount of trout roe and chive garnish.