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Baked Mountain Trout
Difficulty
medium
Apple
Gala
Ingredients
serves 4
MOUNTAIN TROUT
Two fish filets
Olive oil
30 g sugar
70 g salt
CAULIFLOWER CRÈME
400 g cauliflower
100 g salted butter
Salt
ROYAL GALA BEURRE BLANC
1 fine sliced shallot
2 tablespoons of white wine vinegar
1,5 l of juiced Royal Gala
1 teaspoon of whole black peppercorns
250 g cubed salted butter
Salt
1 tablespoon of olive oil
Jimmy Øien
For Jimmy Øien, what matters is not how an ingredient looks, but how it can be incorporated into a dish. He has created an original four-course menu for us based on his sustainable philosophy.
More about the person
Baked Mountain Trout with Apple Beurre Blanc
Preparation
Mountain trout
Combine sugar and salt.
Sprinkle the mix onto the fish filets and let cure for 30 minutes.
Rinse the fish filets in cold water to remove the salt and sugar mixture and cut the fillets to the preferred size.
Place the fillet's skin side up on an oven tray.
Add olive oil and bake for 6-12 minutes depending on the size of the fillets.
When the skin is easily removed from the fillet, cooking is complete.
Cauliflower crème
Cut the cauliflower into six pieces.
Fill a pot with ½ cm water, heat until boiling, and then reduce the temperature to just above medium.
Place the cauliflower pieces in the pot and cover, cook for 5-10 minutes or until tender.
Remove the lid to release steam.
Using a kitchen blender, blend with butter and salt until smooth.
Royal Gala Beurre blanc
Fry the finely sliced shallots until clear.
Add apple juice, vinegar, and pepper.
Reduce to 1/3.
Strain away peppercorns and shallots.
Whisk the reduction over medium heat, adding the cubed butter slowly one by one.
Add salt to taste.
Serve immediately with fresh apples and freshly ground horseradish.
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Amuse Bouche
Puffed Fish skin
to the recipe
main dish
Grilled Goat Ribs
to the recipe
salad / soup
Granny Smith and cucumber granita
to the recipe
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