Spiced cured rainbow trout with apple stuffed kohlrabi, potato balls, buttermilk foam and smoked egg yolk

The appetizer on this year’s Christmas menu is a little nod to Christmas with its spicy cured rainbow trout, but that’s where the similarities end. Our fish is paired with little apple-filled kohlrabi dumplings, delicate potato balls that we cook in white vinegar and finally we top the dish with a fluffy buttermilk foam with grated smoked egg yolk. Calculated for 10 people as an appetizer.

Spiced cured rainbow trout

• 300 g Rainbow trout
• 40 g salt
• 40 g Sugar
• 10 White peppercorns
• 5 sprigs Thyme
• 40 g Aquavit
• 20 g Lemon juice
• 5 g Beetroot powder

Trim the belly fat off the rainbow trout fillet, setting it aside for the buttermilk foam. Remove the skin from the fish and cut the meat into bite size cubes according to the chef’s instructions. Gently massage the spice rub into the rainbow trout and then vacuum pack together with the spices and liquid. Let the fish rest in the vacuum for at least 30 minutes to absorb the flavors. Just before serving, take out the fish and rinse off the spices.

Baked frozen egg yolk

• 2 Eggs

Bake the eggs in a water bath at 66°C for about two hours. Remove the eggs and rinse them in cold water to stop the cooking. Separate the yolks from the whites and place the yolks on a baking sheet. Smoke the yolks with a smoking gun at least four times. When smoking is complete, freeze the yolks in a blast chiller.

Buttermilk foam

• Belly fat from the rainbow trout
• 200 g Buttermilk
• 650 g Sour cream
• 100 g Milk
• 100 g of Cream
• 30 g Lemon juice
• Wasabi oil
• Salt

Place the belly fat from the fish on a baking sheet and bake in the oven at 250°C for about 15 minutes. Leave to cool for at least 10 minutes. Mix the roasted belly fat with the buttermilk and strain the mixture, squeezing out all the liquid.
Pour the buttermilk into a blender jug together with the sour cream, milk, cream and lemon juice. Blend until smooth and season with salt and wasabi oil. Pour the liquid into a siphon, put on the siphon head and load with three cartridges.

Potato balls

• 2 baking potatoes
• 500 g Water
• 25 g White vinegar
• 3 g Dill seed
• 3 g Fennel seeds
• 25 g Sugar
• 25 g Salt

Mix the water, vinegar, dill seeds, fennel seeds, sugar and salt in a saucepan. Peel the potatoes and use a melon baller to scoop out potato balls. Place the balls in the saucepan. Bring the liquid to the boil, reduce the heat and simmer for 10-15 minutes. Rinse the potatoes in cold water through a colander. Just before serving, heat the browned butter in a saucepan and let the potatoes warm up in the butter.

Pickled kohlrabi with apple cream

• 2 Kohlrabi
• 100 ml Lemon juice/olive oil 50/50 mixture
• 75 g apple juice
• 10 g Maple syrup
• 40 g Sugar
• 2 g gelan
• 250 g Ingrid Marie apple

Peel the apples and remove the cores. Place the apple pieces in a blender jug. Bring the apple must, maple syrup, sugar and gelan to a boil in a saucepan. Pour the hot liquid over the apples and blend to a smooth cream. Place the cream on a tray, cover with cling film and leave to cool and set in the fridge.
Peel the kohlrabi and slice it on a mandolin according to the instructions. Punch out rounds with a cookie cutter. Place the kohlrabi in a vacuum bag with the lemon juice and olive oil and seal the vacuum bag. Then open the vacuum bag and lay out the kohlrabi rounds on a cloth. Blend the apple cream to a light purée. Fold the kohlrabi with the apple puree into little dumplings.

Green oil

• 100 g Rapeseed oil
• 20 g Baby spinach
• 10 g Chives
• 15 g Dill
• Salt

Place all the ingredients in a blender jug and blend on full power for about 2 minutes. Strain the oil through a fine-mesh sieve and let it run through without stirring. Pour the oil into a dressing bottle.

Tuile

• 40 g Apple puree
• 20 g Rapeseed oil
• 15 g Honey
• 25 g Flour
• 5 g Icing sugar
• 2 g Salt

Combine all ingredients in a blender jug and blend to a smooth cream with a hand blender. Spread the batter on the molds according to the instructions. Bake in the oven at 175°C for 8-10 minutes. Remove the tuiles from the pans as soon as they come out of the oven.

Garnish

• 5 sprigs of dill
• 30 pcs Phlox
• 50 g Trout roe

When serving, arrange the spicy cured rainbow trout neatly on the plate (preferably a flat plate) – see the picture!