John Myers
Contents
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Ingredients
- 1 Brook trout fresh, ready to cook of about 750 g
- 1 tbsp Sifted flour
- Salt
- Ground white pepper
- 1 tbsp Vegetable oil
- 1 tbsp Butter
- Raspberry salt
- 400 g Small jacket potatoes
- 25 g Shallot cubes
- 80 ml Veal stock
- 30 ml Raspberry vinegar
- 5 tbsp Brown butter
- 80 g Vogerlsalat = lamb's lettuce, cleaned and washed ready to cook
- 1 strand Red cherry tomatoes
- 1 tbsp Extra virgin olive oil
- 1 pinch Sugar
Instructions
- Cut the peeled potatoes into thin slices. Sauté shallot cubes in olive oil. Dust with sugar, deglaze with stock and vinegar, reduce a little, season with salt and pepper, and pour onto the potato slices while still hot. Leave to marinate for 3-5 hours, stirring occasionally.
- Season the fish inside and out with salt and pepper. Dust all over with flour. Heat the vegetable oil and butter. Fry the char over a medium heat until golden brown. For the last few minutes, fry the tomatoes and season with salt.
- Refine the potato salad with the brown butter and season to taste. Fold in the lamb's lettuce and arrange immediately on a platter. Put on the char and serve. Fillet the fish at the table and serve with the salad. Season the fillet with raspberry salt.
Nutrition
Serving: 100gCalories: 458kcalCarbohydrates: 6.9gProtein: 1.2gFat: 48g
