Trout fillet in polenta on pumpkin seed oil espuma
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with plate or plancha , iSi Gourmet Whip
Ingredients
• 1 whole trout, gutted and ready for cooking and divided into 4 fillets of 125 g each
• 80 g fine polenta
• heat-resistant oil for frying
• 1 pinch of salt
• 1 handful of baby spinach for decoration
For the foam:
• 200 g potatoes
(floury)
• 200 ml cream
• 4 cl pumpkin seed oil
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper
For the side dish:
• 1 pack of wild broccoli (Bimi)
• 1–2 handfuls of mushrooms depending on the season (oyster mushrooms or mixed mushrooms)
• dried thyme
• heat-resistant oil for frying
• Salt and pepper
• some butter
preparation
➊ For the pumpkin seed oil espuma, first peel and dice the potatoes and cook them in salted water. Then add the whipped cream, salt, pepper and nutmeg, bring to the boil and puree. Add the pumpkin seed oil and mix everything into a homogeneous mass.
➋ Then strain through a fine sieve and pour into an iSi bottle. Screw on the iSi capsule, shake the bottle vigorously and keep warm if necessary.
➌ Season the fish fillets with salt and roll them in the polenta. Fry them on a plancha or cast iron grill plate with a little oil at a moderate heat until crispy on both sides. At the same time, fry the wild broccoli and mushrooms next to the fish fillets in a little oil. Season with salt and pepper and toss the broccoli in butter. Season the mushrooms with thyme before serving.
➍ Distribute the baby spinach on the plates and arrange the trout fillets, bimi and mushrooms on top.
R ecipe by Eugen Leontjew
The grill and BBQ expert Eugen Leontjew has turned his hobby and thus his great passion into his profession: as Sales Manager & Junior Key Account Manager at Campingaz and as a BBQ trainer. He impresses with his great technical know-how. Whether it is about grills, accessories - across manufacturers - or the right grill and BBQ technology for the respective food. His motto is: "Eating is a need, enjoying is an art". Recipe from the FIRE&FOOD issue 02/2024