Poached Arctic sea salmon trout in potato salad stock with Egerlings and linseed oil (Kolja Kleeberg)
easy
75 mins
75 mins
Ingredients
- 4 Trout fillets
- 4 discs Lardo ham
- 500 g Cheetahs
- 2 Branches of marjoram
- 7-10 Tbsp vegetable oil, salt
- 200 g Potatoes (pink fir cones)
- 1 TABLESPOON Onions, diced
- 1 TABLESPOON Bacon, diced
- 300 ml Vegetable stock
- 300 ml Poultry stock
- 1 Bay leaf
- 3-4 Tbsp White wine vinegar
- 1 TABLESPOON Mustard, coarse
- 1 TABLESPOON Mustard, fine
- 7-10 Tbsp ½ Chilli pepper, seeded
- 7-10 Tbsp salt, white pepper
- 1 TEASPOON Dumpling aid
- 5 Shallots
- 10 Peppercorns, white
- 1 Garlic cloves
- 12 Twigs Thyme
- 1 leaf Laurel
- 10 g Salt
- 20 g demerara sugar
- 175 ml Port wine, white
- 150 ml Noilly Prat
- 0,5 l White wine
- 200 ml Vegetable stock
- 1 TABLESPOON Caraway seeds
- 250 ml Milk
Directions
- 1
Peel and juice the potatoes, adding some dumpling aid to the collected juice to avoid oxidation
- 2
Sauté the onions with the bacon in a pan until colourless. Deglaze with vinegar and add to the potato juice. Cook the starch flavour on a low heat, adding poultry and vegetable stock and constantly dissolving the sediment. Add salt, pepper, mustard, bay leaf and pitted chilli. Bring to the boil again and leave to stand. Then pass through a fine sieve and season to taste with the remaining vinegar and coarse mustard. If necessary, add salt and pepper
- 3
For the poaching stock, sauté shallots with peppercorns, garlic, bay leaf and thyme until colourless. Add salt and sugar. Deglaze with port wine and Noilly Prat and reduce slowly to half.
- 4
Add the white wine and reduce again. Fill up with vegetable stock and season to a harmonious, strong stock.
- 5
Roast the caraway dry in a pot. Deglaze with milk, bring to the boil and allow to draw. Then pass through a sieve. To serve, warm up and foam up with a magic wand.
- 6
Cut the stems off the mushrooms and fry them in a hot pan. Season with salt and pepper. Meanwhile heat the potato salad stock.
- 7
Bring the poaching stock to the boil, pull it aside and salt the fish lightly at 60 °C, placing the fish skin side down. Poach for 5 minutes, turn carefully and leave to stand for another 2 minutes.
- 8
Make sure that the core remains glassy. Carefully remove the skin from the meat and cover each with a slice of lardo.
- 9
Serve with potato salad stock and the Egerlings. Sprinkle with plucked marjoram leaves and sprinkle with linseed oil.
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