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Fish recipe by Swiss chef Andreas Caminada, with seared brook trout, tarragon sauce, red beets and pea puree
For the brook trout
For the tarragon sauce
For the red beets
For the roasted onions
For the pea purée
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 2
- Recipe cuisine International
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.
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.
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.
Melt the butter, add the sliced onions and slowly let them sauté.
Dress to taste.
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.