Trout in leek coat with cherry tomatoes, zucchini and egg
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill plate, pan
Ingredients
• 1 side of salmon trout without skin
• 3-4 tsp mustard
• 2 tablespoons pickled, dried tomatoes, finely chopped
• some spring onions, finely chopped
• 1 tbsp dill, finely chopped
• 1 organic lemon
• Pepper
• Sugar
• Olive oil
• 1 tbsp red onion, finely diced
• 4 leek leaves, cut lengthwise and briefly blanched in salt water
• 250 g each yellow and red cherry tomatoes, halved
• ½ medium zucchini, halved
and cut into slices
• 1 small red onion, cut into rings
• 2 eggs
• fresh chervil
• optionally some chili
• Salt
• Pepper
• Garlic
• Olive oil
• Apple Cider Vinegar
• Sugar
• Balsamic
Fish Rub by Rufus Teague available in the shop HERE .
preparation
➊ Cut the trout fillets into small cubes and mix with mustard, chopped tomatoes, spring onions, dill, a little lemon zest and juice, salt, pepper, sugar, a dash of oil and the diced onions and season to taste.
➋ Place 1 leek strip into the edge of each of 4 cookie cutters and fill the tartar with light pressure up to the top.
➌ Heat a grill plate or pan and sauté tomatoes, zucchini and onion rings with olive oil and garlic – do not let them get too soft. Finally, add a dash of balsamic vinegar and remove.
➍ Place the rings with the tartar and a little olive oil on the plate and then carefully pull each one upwards. Finally, place the fried eggs on the plate at high heat (possibly using a greased cookie cutter). Grill the tartar for 1–1 ½ minutes per side and then remove. Arrange all the components together and season again if necessary.
This goes well with a small mustard dip, made from Greek yoghurt, mustard, honey, salt, pepper, dill and a little acid.
Recipe by Marc Neugebauer
FIRE&FOOD grill master and chef Marc Neugebauer prefers regional products from species-appropriate husbandry for his barbecues and was able to make the most of the Müritz fishermen's produce for this recipe. If you want to experience him and his grilling skills live, book him at www.live-bbq.de
More trout recipes from Marc can be found in FIRE&FOOD 02/2021
