Salmon Trout
1 salmon trout (approx. 1.5kg)
100g coarse sea salt
60g sugar
5g black pepper
Preparation:
Fillet the rainbow trout and remove the skin. Make a marinade using coarse sea salt, sugar, and pepper. Let the fish marinate for 20 minutes, then wash it thoroughly. Cut the fish into portions of 60g. Place them on a tray and cover with foil. Cook at 38°C for one hour. Season the fish lightly and serve immediately.
BBQ Beetroot Puree:
- 4 large beetroots
- Red wine vinegar
- Olive oil
- Salt
- Pepper
Preparation:
Grill the beetroots with their skins on a charcoal grill for about two hours. Peel the beetroots, cut them into small pieces, and blend them with red wine vinegar and a little olive oil until smooth. Season the finished beetroot puree with salt and pepper.
Beurre Blanc:
- 100g shallots
- 100g fennel
- 100g leeks
- 200g mushrooms
- 2 garlic cloves
- 2 bay leaves
- 300ml white wine
- 300ml Noilly Prat
- 500ml chicken stock
- 200ml milk
- 200ml cream
- 3 sprigs of dill
- 3 sprigs of tarragon
- 100g butter
- 3 tbsp sour cream
- 100g smoked trout
- A little tarragon vinegar, salt, pepper, cayenne pepper
Preparation:
- Sauté the shallots, fennel, leeks, mushrooms, garlic cloves, and bay leaves over low heat in a bit of butter without browning them.
- Deglaze with white wine and Noilly Prat and reduce by half.
- Add chicken stock, milk, and cream, and let it simmer for another 10 minutes.
- Add dill and tarragon, then let it steep for another 10 minutes before straining.
- Blend the butter, sour cream, and smoked trout with an immersion blender, then strain again.
- Season with tarragon vinegar, salt, pepper, and cayenne pepper.
Potato Chips:
-
Small waxy potatoes
-
Sunflower oil
-
Salt
Preparation:
Slice the potatoes thinly and briefly rinse in cold water to remove the starch. Fry in cold sunflower oil over medium heat until golden brown. Season with salt.
Pickled Beetroot:
- 1-2 beetroots (depending on size)
- 200ml white wine vinegar
- 100ml water
- 20g sugar
- 10g salt
Preparation:
- Slice the beetroots and cut them into rounds.
- Prepare the pickling liquid by boiling the white wine vinegar, water, sugar, and salt.
- Pour the hot liquid over the beetroots.
Beetroot Base:
- 1 liter beetroot juice
- 100g bacon
- 200g finely chopped shallots
- 2 garlic cloves
- 3 bay leaves
- 3g black peppercorns
- 3g coriander seeds
- 5g caraway seeds
- Cornstarch
Preparation:
- Reduce all the ingredients to 400ml.
- Bind with cornstarch and strain.
Beetroot Vinaigrette:
- 350ml of prepared beetroot base
- 50ml sunflower oil
- 20ml hazelnut oil
- 90ml red wine vinegar
- Salt, sugar
Preparation:
Emulsify the beetroot base with sunflower oil, hazelnut oil, red wine vinegar, salt, and sugar in a blender.
Decoration:
- Fresh herbs (tarragon, chervil, dill, watercress, frisée)
- Edible flowers
- Trout roe
- Raw beetroot
- Chioggia beetroot
- Beetroot leaves
- Mini fennel
Plating:
Place the salmon trout on the plate, combining it with BBQ beetroot puree, potato chips, and pickled beetroot. Drizzle with the beetroot vinaigrette and decorate.
The Living Circle – is a hand-picked group of first-class hotels and restaurants in incomparably beautiful locations, run by dedicated hosts. Rice, vegetables, fruit and a whole array of exquisite products – including wine, of course – is whisked fresh from our own farms directly to your table. That is how we define luxury. That is The Living Circle – luxury fed by nature.