Gastronomixs

Trout fried on celeriac scales

The earthy and sweet aromas of the celeriac match those of the trout. The ‘scales’ will protect the fish during frying creating a juicy end result.

Trout fried on celeriac scales

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Ingredients

5

 

trout

 

100

g

egg yolk

300

g

celeriac

50

g

butter

1

tbsp

potato starch

 As needed:

 

clarified butter

 

 

salt and pepper

Preparation method

  • Cut the fillets from the trout. 
  • Place the trout fillet on paper and season to taste with salt and pepper.
  • Cut the celeriac into thin slices on the meat slicer.
  • Blanche the celeriac slices for 20 seconds and immediately rinse them with cold water.
  • Use a cutter to cut circles from the celeriac slices and place on kitchen towel to dry.
  • Brush the skin side of the trout with the egg yolk.
  • Mix the celeriac slices with melted butter and potato starch.
  • Arrange the celeriac slices on top of the trout fillet so that they overlap (like roof tiles), starting at the tail.
  • Fry the trout fillet in clarified butter until golden brown.

Serving suggestions

  • Serve as part of a composition with apple, chanterelles, and tomato.
  • Serve with haricots verts, cauliflower, carrots, and pommes pailles.

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