John Myers
Contents
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Ingredients
For the salad and fish:
- 200 g Wild herb salad with flowers
- 2 Pc. Gold trout fillet ready to cook
- 5 tsp Trout caviar
- 1 tbsp Clarified butter
- Sea salt
- Pepper from the grinder
For the dressing:
- 50 ml Olive oil
- 20 ml Lemon oil
- Lemon zest
- 50 ml Aceto Balsamico Bianco
- 20 ml Water
- 7 g Flower honey
- 2 g Sea salt
- 10 g Mustard
- 1 pinch Pepper from the grinder
For the bread:
- 500 g Wheat flour type 405
- 1 packet Dry yeast
- 3 tsp Sea salt
- 330 ml Warm water
- 1 tbsp Olive oil
Instructions
- Knead the flour with the dry yeast, sea salt and olive oil for at least 10 minutes in the food processor or by hand to form a smooth dough. Place the dough in a large bowl, cover with a towel and let rise in the cold oven for at least 1 hour.
- For the dressing, mix the two olive oils, water, aceto, sea salt, pepper, honey, a little lemon zest and mustard with the whisk and put in the cold. Recommendation: Pour into an empty bottle, then the dressing can be shaken and dosed perfectly before use.
- Check the golden trout fillets for bones and remove them with bone tweezers if necessary. Now cut 5 nice, not too large cuts from the fillet and put them in the fridge as well.
- Take the bread dough out of the oven and carefully place it on a floured kitchen work surface. Now carefully pull the fluffy dough lengthways and cut in half. Now shape two long baguettes out of both halves and place them on an oven rack lined with baking paper, twisting them slightly. Cover and let both baguettes rise for another 10 minutes. Meanwhile preheat the oven to 250 degrees (top / bottom heat). Before you put the bread in the hot oven, wet it with a little water and dust some flour. Bake the bread in the oven for 11 to 12 minutes.
- Melt the butter lard in a large pan. Salt and pepper the gold trout fillets and fry them on the skin side for about 7 minutes. Push the pan aside, turn the golden trout fillets and cook gently for another 4-5 minutes.
- Make the salad with the dressing and carefully lift into plates. Place the golden trout fillets on the salad with the skin side up, garnish with a little caviar and enjoy with lukewarm bread.
Nutrition
Serving: 100gCalories: 231kcalCarbohydrates: 29.6gProtein: 5gFat: 10.2g
