Serves 4
Ingredients
Brook trout
4 brook trout fillets, each 60g
4 radishes
2 small potatoes
4tbsp sauerkraut tapioca
8tbsp potato espuma
Butter
100g clarified butter
Salt, pepper, nutmeg, vinegar, sugar
Sauerkraut tapioca
500ml sauerkraut juice
100ml white wine
200ml chicken stock
1 bay leaf, salt
1tbsp cold butter
4tbsp tapioca
Potato espuma
200g potatoes, cooked and strained
60g cream
30g milk
10g brown butter
Salt, pepper, nutmeg
Method
Slice potatoes thinly and fry in clarified butter until crisp.Soak tapioca and boil in salted water for 4-6 min. Boil down the sauerkraut juice with white wine to 100ml and whisk in the cold butter. Soak tapioca in the sauerkraut juice.Preheat oven to 82°C. Wrap each brook trout fillet in plastic and bake for 10-12 minutes, or until opaque throughout.Cut radishes into thin strips and season with melted butter, sugar, salt, pepper and vinegar.For the potato espuma, combine the ingredients in a pot and heat through. Serve as thin, runny mashed potatoes, or fill the hot ingredients in an espuma maker and pipe the potato espuma directly onto the plates when ready to serve.Unwrap the fish roulades, set each fillet on a plate and top with some radish salad. Add sauerkraut tapioca and potato espuma and garnish with potato chips. Enjoy!
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