John Myers
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Ingredients
Rainbow trout:
- 600 g 2 rainbow trout marinated with lemon pasta, 300 g each
Snack honey carrots:
- 200 g Snack carrots
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Liquid honey
- 2 big pinches Coarse sea salt from the mill
Seared triplets:
- 280 g Triplets (small, waxy potatoes / 10 pieces)
- 1 tsp Salt
- 1 tsp Whole caraway seeds
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 1 tsp Fried potato spice from ANKERKRAUT *)
- 3 big pinches Coarse sea salt from the mill
Serve:
- 2 Discs Lemon
- 2 Stalk Parsley
- 2 * ½ vine tomatoes
Instructions
Rainbow trout:
- Cook the rainbow trout in the aluminum dish in a preheated oven at 180 ° C for approx. 20 minutes according to the instructions on the package and remove.
Snack honey carrots:
- Clean the snack carrots, cook in salted water (1 teaspoon salt) for about 5 minutes, drain and return to the hot saucepan. Add butter (1 tbsp), liquid honey (1 tbsp) and coarse sea salt from the mill (2 big pinches) and let everything slowly caramelize.
Seared triplets:
- Wash triplets, cook in salted water (1 teaspoon salt) with whole caraway seeds (1 teaspoon) for about 20 minutes, drain, peel and cut in half. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a pan, add the half triplets and fry until golden-brown on both sides. Season with fried potato spices *) from ANKER-KRAUT (1 teaspoon) and coarse sea salt from the mill (3 big pinches). *) Composition of the spice mix for fried potatoes: roasted onions, sea salt, sweet paprika, onions, parsley, black pepper, rosemary, whole caraway, lovage leaves and marjoram
Serve:
- Serve the rainbow trout with snack honey carrots and fried triplets, each garnished with a slice of lemon, a stick of parsley and half a vine tomato.
