Muge pickles
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Sweet and sour Aube trout, creamy horseradish potato, red cabbage
Discover chef Clara Reydet's fresh and colorful recipe for a different way of eating trout.
This recipe by Clara Reydet, chef at Monique restaurant in Dijon, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 20 min
- Cooking time: 20 min
- Marinade/rest: 4 h/12 h
Ingredients for Clara Reydet 's sweet-and-sour trout with horseradish-potato cream sauce
For the sweet-and-sour trout
- 2 whole trout
- 400 g fine salt
- 280 g sugar
- 30 g cider vinegar
- 8 g ground or cracked black pepper
- 1 bunch dill, finely chopped
For the creamy potato and horseradish sauce
- 600 g potatoes
- 20 cl cream
- 20 cl milk
- 100 g grated horseradish
- salt and pepper
For the red cabbage
- ½ red cabbage
- Oil
- salt and pepper
For the dressing
- 125 g trout roe
- Purslane leaves
Steps for Clara Reydet 's sweet-and-sour trout with horseradish-potato cream sauce
- Prepare the trout (the day before): lift the trout fillets, remove the bones and retain the skin. Mix all condiments and cover fillets completely. Leave the fillets to rest (cook) in a cool place for 4 h.
- Rinse with clean water and pat dry. Leave overnight in a cool place to allow the fillets to lose their moisture. Remove the skin.
- Make the potato cream: cut the potatoes into quarters and cook with the milk, cream and salt. When the potatoes are cooked, blend very finely with the pepper and horseradish. Strain into a siphon and gas twice.
- Prepare the red cabbage: finely chop the red cabbage using a mandolin. Season with olive oil, salt and pepper.
- Arrange: cut the trout into thin strips, cover with the sliced cabbage, add the trout roe and arrange the horseradish potato siphon randomly. If possible, add a few purslane leaves.
Forfurther information, contact
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Monique, 33 rue Amiral Roussin, 21000 Dijon
-
12/20 in the Livre des 109
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Read Gault&Millau's review of Monique
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