Ingredients – Trout
- 2 fresh trout, filleted
- and skinned (remove
- bones using fine tweezers)
- Olive oil
- Fleur de sel
- Pepper
Preparation – Trout
Season trout with fleur de sel and pepper. Place on a plate and drizzle lightly with olive oil. Vacuum-seal and cook until soft on Steam 55 °C for about 4 minutes.
Ingredients – Vegetables
- 1 kohlrabi
- A little vinegar
- A little olive oil
- Herbs, e.g. estragon, basil,
- chervil, coriander
- 1 broccoli
- 1 untreated lemon,
- grated zest of
- Salt, pepper
- Pak choi
Preparation – Vegetables
Chop raw kohlrabi however you like and marinate with pak choi in vinegar, olive oil and herbs. Grate raw broccoli, season with a little lemon zest, salt and pepper. Boil pak choi briefly in a spicy stock. Marinate a few raw pak choi leaves.
Ingredients – Avocado Crème
- 1 avocado
- 2 tbsp yoghurt
- 1 tbsp lemon juice
- 2 tbsp fresh estragon
- 1 tbsp fresh basil
- Salt, pepper
Preparation – Avocado Crème
Halve avocado, remove stone and scrape out flesh with a spoon. Add other ingredients and blend in a food processor until a smooth and a fine texture is achieved.
Settings trout
With preheat
4 minutes | Steam 55°C
Serving suggestion
Arrange on plate as a vegetable landscape.