Alexander Herrmann's flamed horseradish trout with white tomato broth and herb oil

Step 1 of 8:

 

Pluck the parsley leaves from the stems, roughly chop with a knife, roughly chop the chives as well, place both in a blender cup, fill to about a good 2/3 with oil, and blend finely with a small pinch of salt.

Step 2 of 8:

 

Then bring to a vigorous boil once in a small saucepan on the stove while stirring, and strain the green oil directly through a fine sieve into a cool container.

Step 3 of 8:

 

Peel the garlic and cut it into slices.

Step 4 of 8:

 

Wash the tomatoes and remove the stems. Then quarter them, place them in a large blender cup with the garlic, and blend finely with a generous pinch of sea salt, a small pinch of sugar, a dash of soy sauce, and a splash of vinegar.

Step 5 of 8:

 

Then bring to a boil in a saucepan over medium heat, pour through a sieve lined with a straining cloth, and let the clear tomato broth drain off. Then bring to a boil again and, if needed, season once more with a little salt.

Step 6 of 8:

 

Cut the trout fillets into coarse, tartare-like cubes, place in a bowl, and season generously with salt, a small pinch of pepper, a little lemon zest, and half of the horseradish strands.

Step 7 of 8:

 

Then fill plating rings halfway with the trout tartare, press a small ball of horseradish strands into the center (as the core of the “little tart”), and cover with the remaining trout tartare. Place one filled ring in the center of a deep plate and torch the top of the tartare with a kitchen blowtorch so that roasted aromas develop.

Step 8 of 8:

 

Then remove the ring and pour in the boiling hot tomato broth so that the trout cooks lightly to a translucent finish in the broth. Finally, drizzle with the green herb oil and serve. TIP: Before serving, garnish the dish with fresh herbs or, for example, pickled cherry tomatoes (Fissler recipe).