Ron Blaauw’s trout fillet is a delicious fish dish.
1 dl white wine
5 saffron threads
1 dl white wine vinegar
100 gr granulated sugar
10 gr fresh ginger
1 tsp horseradish or ½ cm fresh carrot
125 gr sour cream
1 tbsp chives
Fresh ground salt and pepper
4 trout fillets
Cress or Daikon cress
2 tbsp olive oil
WWOO Cutting board
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.
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Serves 4 persons
Preparation: 30 minutes
Cook: 45 minutes
Products in this recipe
Together with the best chefs, we create the tastiest working lunch or after-work dinners at the WWOO Headquarters. We use products from our very own fruit orchard, vegetable garden or from local farmers. Would you like to prepare a healthy lunch, a caveman style grill or a vegetarian BBQ meal? We are happy to share our delicious recipes with you. Don’t forget to follow us on social media and check out our outdoor cooking workshops!
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# 04 Start cooking
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