Seared Brook Trout With Beets And Peas

Seared Brook Trout With Beets And Peas

Seared Brook Trout With Beets And Peas

Fish recipe by Swiss chef Andreas Caminada, with seared brook trout, tarragon sauce, red beets and pea puree

April 1, 2012

Cuisine

serves for

2

total time

2 HR 30 MIN

ingredients

brook trout
4 pieces, fresht, de-boned and skinned (remove bones with tweezers)
salt
To taste
Olive oil
To taste
Fleur de sel
To taste
Pepper
to taste
Scallion
2 each
butter
To taste
salt
To taste
Pepper
To taste
Powdered sugar
To taste
Noilly Prat
100 ml
broth
750 ml
tarragon
1 bunch, chopped
tarragon vinegar
To taste
Red beet
3 each, cooked
Olive oil
45 ml
White wine vinegar
15 ml
broth
15 ml
Powdered sugar
To taste
salt
To taste
Pepper
To taste
Scallion
1, finely chopped
Chive
To taste
butter
100 g
Onion
2 each, chopped
peas
300 g
Scallion
2 each, finely chopped
Garlic
To taste
butter
30 g
Cream
300 ml
broth
100 ml

Preparation

Brook trout
Heat the oven to 50°C.
Flavour the brook trout with salt and pepper, place it on a plate and cover with a few drops of olive oil.
Cover with plastic wrap and heat in oven at 50°C for around 10 minutes.
At the end of the cooking time, garnish to taste with Fleur de Sel.

Tarragon sauce
Sautée the scallions in a little butter.
Flavour with salt, pepper, a bit of powdered sugar, then scorch with Noilly Prat and add broth.
Let cook until it’s been reduced by half.
Add some of the chopped tarragon leaves.
Strain the sauce and mix in the butter.
The sauce may be garnished with the extra tarragon leaves.

Red beets
Slice the beets into very thin slices and marinate them with oil, vinegar, salt, pepper, the scallion and chopped chives.
Then briefly heat the beet rounds in a pan.

Roasted onions

Melt the butter, add the sliced onions and slowly let them sauté.

Dress to taste.

Pea puree

Blanch peas in boiling salted water and then cool them in cold salted water.

Sauté the scallions and garlic in butter and then add the cream.

Let cook a bit longer, then add the peas and mix with hand blender or blender until mixture begins smooth.
If the puree is too dense, add a bit of broth.

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