Ingredients for the trout
- 4 trout fillets, 80 g each
- 100 ml rapeseed oil
- salt
To prepare the trout
Place the trout fillets in a deep dish and add the rapeseed oil. Cover with cling film and cook in the combi-steam cooker for approx. 6 mins. at 55 °C until translucent. Remove the fish from the dish and drain on a tea towel, lightly season with salt.
Ingredients for the risotto
- 150 g risotto (acquerello)
- 1 shallot
- approx. 500 ml chicken stock
- 1 glug white wine
- 200 g white cabbage (finely diced and briefly blanched)
- 1 espresso spoon of caraway seeds, finely ground
- 1 spring onion, cut into thin rings
- 1 tbsp crème fraîche
- 30 g butter
- 30 g parmesan, grated
- juice of 1 lemon
- salt, pepper, cayenne pepper
To prepare the risotto
Finely dice the shallot and sauté in the butter until translucent. Add the rice and cook briefly. Pour in the white wine and gradually top up with the chicken stock. Cook the risotto while stirring and keep adding stock. The rice should be al dente and all the liquid should be absorbed. Mix the white cabbage and spring onion into the risotto and season to taste with the remaining ingredients.
Ingredients for the grapefruit beurre blanc
- 1 shallot
- 100 g butter
- 200 ml chicken stock
- 50 ml Champagne
- 25 ml Noilly Prat
- 1 dash of Forum vinegar, pale
- grapefruit juice, freshly squeezed
To prepare the grapefruit beurre blanc
Sweat the shallot in butter. Pour in the Champagne and top up with the stock, reduce and top up with cream, bring to the boil, leave to infuse and then pass through a sieve. Mix with crème fraîche and butter in the Thermomix. Season to taste with freshly squeezed grapefruit juice, salt and pepper.
Ingredients for the chive oil
- 200 ml vegetable oil
- 200 g chives
To prepare the chive oil
Mix in the Thermomix for 5 mins. at 80 °C. Hang in a vacuum bag so that the remaining water separates from the oil and rises to the top. Drain the oil (leaving the water in the bag)
For decoration: Curly endive salad with garden herbs.