Two Kinds of Trout – Trout Tartare and Steamed Trout on Garlic-ginger Sauce

• Fillet and peel the trout and remove the skin of two fillets. If necessary, brush the lime and lemon in lukewarm vinegar and rinse with cold water.

Fish chips

• Place cut parchment paper in a pan, place the skin of two trout fillets next to each other and cover again with parchment paper. Weigh down with a suitable saucepan. Heat the pan and then roast for 15 minutes on a mild heat until crispy. Turn once in between.

Trout tartare

• Cut two trout fillets into small cubes, mix with apple, shallot and ginger. Season to taste with a pinch of chilli, salt, sugar and a little lime zest and juice. Mix in the chives and olive oil.

Potato side dish

• Gently fry the potato cubes in a little brown butter, season with ground caraway seeds, marjoram and salt. When the potatoes are cooked through, pour some chopped dill over them.

Vegetable side dish

• Peel the carrot, clean the celery and leek. Cut the vegetables into fine julienne strips as long as a finger and blanch them until they are firm to the bite in boiling salted water. Rinse with cold water, sauté briefly in a pan with a little brown butter and season with salt and chilli to taste.

South

• Slice a piece of ginger just as thick as your thumb, cut off a few strips of lemon peel with a peeler. Boil approx. 300 ml water with a little salt and the spices, including ginger and lemon, and simmer gently for 5-10 minutes. Remove some stock for the sauce. Now make the sauce (step 7). Only when the sauce is ready do you steam the fish fillet in a steamer insert over the stock: cut baking paper in the shape of the steamer insert base. Brush with brown butter, sprinkle with salt and pepper. Halve two fillets and place on the seasoned baking paper. Hang the steamer insert over the boiling stock, turn off the heat and cook the fish with the lid closed for 7-10 minutes.

Garlic and Ginger Sauce

• Mix the stock and cream in a small saucepan, heat, rub in the garlic and stir in the grated ginger and turmeric. Season with chilli, salt and sugar. Bind with a little bit of starch.

to dish out

• If available, use a garnish ring for the tartare. A sprig of dill can be placed on top of the tartare and a small lettuce leaf on top (as in the original from Schuhbeck). Place the trout skin chip on top, shorten it if necessary (just break off a piece). Place the steamed fish on a saucepan and put the vegetable strips on the fillet. Place the potato cubes next to it. Enjoy your meal!