John Myers
Ingredients for 4 servings:
- 1 large salmon trout(s), filleted into 4 pieces, save the carcasses for the stock
- 50 g celery, finely chopped
- 50 g carrot(s), finely chopped
- 50 g leek, finely chopped
- 2 strips of orange peel, wide, peel twice with a vegetable peeler
- some parsley
- some tarragon
- some orange zest
- 200 ml fish stock
- 60 ml vinegar, light, sweet, here: apple balsamic vinegar
- 10 white peppercorns
- 4 allspice berries
- 40 ml white wine
- 60 ml Noilly Prat
- 4 tbsp coconut milk, the solid ingredient
- 2 cm ginger
- 2 stalks lemongrass, in pieces
- 5 kaffir lime leaves
- 3 large sweet potatoes
- 2 m.-sized potatoes
- some stock
- salt and pepper
Instructions
Working time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 50 minutes
First, fillet the salmon trout and remove the skin. Remove the bones with fishbone tweezers and season the inside of the fillets lightly with salt and pepper. Then cover the inside with parsley, tarragon, and orange zest and set the fillets aside. Bring the fish stock with the vinegar, white wine, Noilly Prat, coconut milk, the spices (allspice berries, pepper, ginger, lemongrass, kaffir lime leaves), and the fish carcasses to a boil and reduce the heat for about 15-20 minutes. Meanwhile, lightly fry the vegetable strips with the orange zest in a little clarified butter and season with salt and pepper. Place some vegetables in suitable vacuum bags, place a fillet on each, and pour over a little stock. Then seal the bags with a vacuum sealer. Peel the sweet potatoes and potatoes, cut into pieces, and steam in a steamer for about 30 minutes. Then press through a potato ricer and season with a little thickened stock, salt, and pepper, and keep warm. Cook the fish fillets in a water bath at 56°C for 18 minutes. Place a layer of sweet potato mash on preheated plates, cut open each sack, drape the contents over the layers, and cover with fish stock. Decorate as desired.
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