Alexander Herrmann's flamed horseradish trout with white tomato broth and herb oil
To mark Fissler's 180th anniversary, star chef Alexander Herrmann sets a culinary exclamation mark – with an appetizer that combines lightness, sophistication and craftsmanship: Flamed horseradish trout with white tomato broth and green herb oil.
Delicately diced trout is refined with lemon zest and horseradish, briefly seared, and then drizzled with a clear tomato broth. An aromatic herb oil made from parsley and chives perfectly complements the dish, both visually and in terms of taste.
35 minutes
Total Time
10 minutes
Cooking Time
25 minutes
Preperation Time
Ingredients
| KRÄUTERÖL: | |
| 1 Bund | Blattpetersilie |
| 1/2 Bund | Schnittlauch |
| 250 ml | Sonnenblumenöl |
| Salz | |
| WEISSER TOMATENSUD: | |
| 7-8 Stk. | Strauchtomaten |
| 2 | Zehen Knoblauch |
| 1 Schuss | Sojasauce |
| 1 Schuss | Weißweinessig |
| Meersalz | |
| Zucker | |
| GEFLÄMMTE MEERETTICH-FORELLE: | |
| 3 Stk. | Forellenfilets (ohne Haut und Gräten |
| 1 Stk. | Zitrone |
| 3-4 EL | Meerrettichfäden (alternativ: frisch geriebener Meerrettich) |
| 1 Prise | Salz |
| 1 Prise | schwarzer Pfeffer aus der Mühle |
Instructions
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).
