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Crispy browned trout fillet with root vegetables and horseradish foam

Crispy browned trout fillet with root vegetables and horseradish foam

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weiteres Rezept bild

Forellenfilet knusprig gebraten, auf Wurzelgemüse, Kretscham, Kartoffeln. Rezeptbild von Thomas Sixt.

Crispy browned trout fillet with root vegetables and horseradish foam
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Rezept drucken
    Servings Prep Time
    2 servings 20 minutes
    Cook Time
    50 minutes
    Servings Prep Time
    2 servings 20 minutes
    Cook Time
    50 minutes
    Crispy browned trout fillet with root vegetables and horseradish foam
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      2 servings 20 minutes
      Cook Time
      50 minutes
      Servings Prep Time
      2 servings 20 minutes
      Cook Time
      50 minutes
      Ingredients
      • 200 ml chicken stock
      • 6 Stück jacket potatoes
      • 30 g Butter
      • 200 g soup vegetables
      • thyme
      • netmug
      • garlic
      • 100 ml soy cream
      • 50 ml white wine
      • 4 trout fillets
      • 2 tbsp cornstarch
      • 3 tbso sunflower oil
      • 4 tbsp horseradish
      • salt
      • pepper
      Servings: servings
      Units:
      Recipe Notes

      Bring the chicken stock to a boil and set aside.

      Heat up the peeled, cooked potatoes with a little butter.

      Cut the soup vegetables into fine julienne sticks and boil together with half of the chicken stock in an extra pot.

      Add the plucked thyme and the mashed garlic to the potatoes, season with salt, pepper and netmug.

      Boil the rest of the chicken stock with cream, white wine and horseradish until a horseradish foam forms.

      Thicken the horseradish foam with cornstarch (stir it with cold water before). Then season not taste with salt, pepper and netmug. Mix with a food mixer.

      Toss the potatoes in the pan and heat up evenly.

      Also heat up another pan with a dash of oil.

      Lay the trout fillets skin down into the cornstarch, then add the fillets also skin down to the heated pan.

      Season the vegetable julienne with salt, pepper and netmug.

      Complete the horseradish foam: Mix with cold butter, and season to taste with more horseradish, salt, pepper and netmug.

      Turn the crispy trout fillets once, add butter and season with salt and pepper.

      Serve the vegetable julienne without vegetable juice on warm plates, add the trout fillets covered with butter and the potatoes.

      Add also the fresh mixed horseradish foam and decorate with thyme and some horseradish. Serve quickly.

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