Trout in crust
WITH PETERSIEL POTATO, CELERY PURE AND NUT BOUT
The delicious protein source with Omega 3 content is available in a variety of variants - In this story from " Oafoch Guat", we show you the probably best version of it - Which can also be prepared very quickly and easily. Only top-quality local products are used, except for the herbs that come from the immediate vicinity.
Cook the potatoes in salt/cumin water, keep warm. Peel the celeriac and dice, cook in milk with a little salt, nutmeg, pepper and keep warm. Wash the trout thoroughly with cold water, pat dry and fill with herbs and 5 crushed garlic gloves. Mix the salt with the egg whites until a creamy dough is formed. Line a large baking tray with baking parchment and spread with the salted dough (ca. 5 – 8 mm is sufficient) Place the trout on top, cover with baking parchment and completely cover with the salt dough. This prevents the salt entering the abdominal cavity. Preheat the oven to 200 °C and put the trout in. Cooking time 20 minutes per kg of fish. The salt dough prevents the fish drying out and keeps it juicy but less is more because the fish continues to cook in the salt crust. During the cooking time, peel the potatoes and fry slowly in butter until they are golden, add salt before serving and sprinkle with freshly chopped parsley. Mash the soft-boiled celeriac and season with salt, pepper and a little lemon juice and bind with 1 piece of ice-cold organic butter. Brown the rest of the butter in a small saucepan = nut butter.
To serve, take the baking tray out of the oven and break open the upper salt layer with a heavy knife. Remove the salt and pull off the skin of the trout. Serve with the potatoes, celeriac mash and nut butter and garnish with lemon slices. Serve just enough fish as required, the rest remains lovely and warm in the CRUST.
At Oafoch Guat in Weißbach, you can buy regional delicacies such as cheese, bacon, farmhouse bread and enjoy delicious small meals, as well as coffee or homemade lemonade.