Seared Brook Trout With Beets And Peas by Andreas Caminada
Fish recipe by Swiss chef Andreas Caminada, with seared brook trout, tarragon sauce, red beets and pea puree.
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Ingredients
- Brook trout: 4 pieces. fresht. de-boned and skinned (remove bones with tweezers)
- Salt: To taste
- Olive oil: To taste
- Fleur de sel: To taste
- Pepper: to taste
- Scallion: 2 each
- Butter: To taste
- Powdered sugar: To taste
- Vermouth: 100 ml
- Broth: 750 ml
- Tarragon: 1 bunch. chopped
- Tarragon vinegar: To taste
- Beetroots: 3 each. cooked
- Olive oil: 45 ml
- White wine vinegar: 15 ml
- Broth: 15 ml
- Scallion: 1. finely chopped
- Chives: To taste
- Butter: 100 g
- Onion: 2 each. chopped
- Peas: 300 g
- Scallion: 2 each. finely chopped
- Garlic: To taste
- Butter: 30 g
- Cream: 300 ml
- Broth: 100 ml
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