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

Monique, 33 rue Amiral Roussin, 21000 Dijon
12/20 in the Livre des 109
Read Gault&Millau's review of Monique

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