rezept-jimmy-oien-marlene-gala-mountaintrout-3177
starter
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
chef-jimmy-oien-02
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.
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.