Trout fillet by Ron Blaauw
Ron Blaauw’s trout fillet is a delicious fish dish.
Ingredients
Trout fillet
- 1 dl white wine
- 5 saffron threads
- 1 dl white wine vinegar
- 100 gr granulated sugar
- 10 gr fresh ginger
- ½ celeriac
- 1 tsp horseradish or ½ cm fresh carrot
- 125 gr sour cream
- 1 tbsp chives
- Fresh ground salt and pepper
- 4 trout fillets
- 1 lime
- Cress or Daikon cress
- 1 shallot
- 2 tbsp olive oil
Supplies
- Mixing bowls
- WWOO Cutting board
- Knifes
- Cookware
- Microplane grater
- Spoons
Prepare
- Preheat the WWOO Braaimaster, indirectly, to 160 °C.
- Boil the white wine, vinegar, sugar, saffron, and ginger to a nice sweet/sour mix. (This can be done in advance).
- Wash the celeriac, and make sure all your tools are clean, to prevent sand from getting into your meal.
- Cut the celeriac julienne (fine strips).
- Remove the ginger and briefly cook the celeriac.
- Prepare a tasty horseradish cream from the sour cream and horseradish. Add some salt and pepper to taste.
- Salt the fish fillets in advance. Lightly brush the fillets with some oil.
- On the WWOO Braaimaster, gently smoke the fillets at low temperature. Add some lemon zest when the trout fillet is done.
- Serve the lukewarm trout fillets with the fresh celeriac salad. Add a generous scoop of the horseradish cream.
- Garnish with thin strips of horseradish and cress leaves.