Brook trout with sauerkraut tapioca
A Michelin star recipe by Executive Chef at Relais & Châteaux Park-Hotel Egerner Höfe, Michael Fell for brook trout with sauerkraut tapioca...
Keywords
- hotels & travel
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Ingredients
- 4 brook trout fillets, each 60g
- 4 radishes
- 2 small potatoes
- 4tbsp sauerkraut tapioca
- 8tbsp potato espuma
- Butter
- 100g clarified butter
- Salt, pepper, nutmeg, vinegar, sugar
- 500ml sauerkraut juice
- 100ml white wine
- 200ml chicken stock
- 1 bay leaf, salt
- 1tbsp cold butter
- 4tbsp tapioca
- 200g potatoes, cooked and strained
- 60g cream
- 30g milk
- 10g brown butter
- Salt, pepper, nutmeg
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