John Myers
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Herbal Trout on Lettuce Hearts with Radishes, Potato Pancakes and Buttermilk Dip
The perfect herbal trout on lettuce hearts with radishes, potato pancakes and buttermilk dip recipe with a picture and simple step-by-step instructions.
For the trout
- 5 Pc. Lake trout
- 40 g Parsley
- 40 g Dill
- 2 tbsp Black pepper
- 1 tbsp Fennel seeds
- 1 tbsp Lemon zest in strips
- 1 tbsp Thin strips of ginger
- 65 g Salt
- 65 g Powdered sugar
For the salad
- 2 Pc. Lettuce hearts
- 1 bunch Radish
- 1 tsp Grated lemon peel
- Salt
- 1 pinch Pepper from the grinder
- 1 tbsp Sugar
For the potato pancakes
- 500 g Floury potatoes
- Salt
- Pepper from the grinder
- Freshly grated nutmeg
- Dried thyme
- Oil
For the buttermilk, sour cream and chili dip
- 150 g Sour cream
- 5 tbsp Buttermilk
- 1 Splash Lemon juice
- Sugar
- Cress flowers
- Wash the parsley and dill, shake dry and cut roughly. Coarsely chop the peppercorns, fennel seeds and bay leaf in a mortar. Now put all the ingredients in a bag and mix well. Pour half of the marinade into a baking dish and place the cleaned trout fillets, freed from all bones, side by side on the marinade. Spread the remaining marinade on the fillets evenly on the fillets. Cover with cling film and let soak in the refrigerator for 4-5 hours.
- Then remove the stain, wash the fillets with cold water and pat dry. Place 2 fillets flat side next to each other, always place a thick end on a thin end. If necessary, cut off the protruding ends and wrap each double fillet in cling film. Once prepared, the trout can be kept in the refrigerator for a few hours until it is cooked in the oven.
- Preheat the oven to 70 degrees. Place the trout fillets in foil on the baking sheet and let them soak in the oven for about 8 to 10 minutes (they will be lukewarm, not fully cooked, if they are too long in the oven they will be totally salty). Now take the fillets out of the oven and cut into 1 cm long pieces.
- Mix all ingredients together and season to taste.
- Peel, wash and grate the potatoes. Mix with the spices and season to taste. Heat the oil in the pan and bake the potato mixture without liquid (if necessary put the mixture in a sieve) in portions over medium heat until golden brown on both sides. Drain on kitchen paper.
- Clean, wash and spin dry the lettuce. Clean, wash and slice or slice the radishes. Mix both in a bowl. For the dressing, mix the broth with the mustard and lemon zest. Season to taste with the spices and stir in the oil, seasoning if necessary. Pour the dressing over the salad just before serving and mix carefully.
- Arrange the trout fillets on the plates, add the radish lettuce and the grating bibs and drizzle with the buttermilk chili dip. For decoration, place a large cress flower in the middle.
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