Ingredients

For the trout

– 4 slices of trout
– 500 g fine salt
– 500 g sugar
– 4 lemons, preferebly untreated

For the garnish

– 2 fennels
– 2 grapefruits
– 3 oranges, preferebly untreated
– 40 g honey
– 50 g + 10 g extra vergine olive oil
– 1 bunch of coriander
– 1 dl icy water
– 10 seeds of coriander
– 20 g tapioca flour

Procedure

First mix the ingredients of the marinade: 500 g salt, 500 g sugar and the grated peel of all the citrus fruits. Place half of the mixture in a tray, lay the trouts on it and cover the trouts with the other half of the mixture. Let it rest for two hours.

For the citrusy fennel salad dressing squeeze the juice of the 4 lemons and one grapefruit and filter the juice into a tall pot. Add the honey. Start using a hand mixer and add 50 g olive oil slowly, gradually while mixing. We might need some more oil – it depends on the size of the fruits. We need nice, thick, homogeneous texture.

For the coriander chips preheat the oven to 160 °C (convection oven). In a small saucepan boil 350 g water with 2 g salt. Mix 20 g tapioca flour with 2 spoons of water in a small pot, and slowly add it to the boiling water, stirring constantly. Cook it for about 20 minutes at moderate heat until it gets thick.

Than place baking paper on a large baking tray. Spread the thick tapioca dough on it and sprinkle with the coriander seeds (break them on a wooden cutting board a little before sprinkling). Bake it in the oven until it is solid everywhere. Let it cool, then break it into smaller bits.

After 2 hours remove the salty-sugary mixture from the trouts. Wash the remaining in cold water very carefully. Dry the slices with a kitchen towel. Place the trout slices on a cutting board and remove the fishbones. Remove the skin, the easiest method is to heat it with a cooking torch (because the fat melts under the skin). We can toast the fish a little, but it is not necessary.

For the coriander sauce, dip a bunch of fresh coriander into boiling water for 10 seconds, then toss it into icy water. Remove it from the water, and mix it with a pinch of salt and 10 g olive oil. Use a hand mixer or a more powerful mixer machine. We need nice, homogeneous texture.

For the fennel salad wash the fennels and grate them into fine and thin. Peel the oranges and the one remaining grapefruit. Cut the flesh of the fruits into nice cubes.

Serving

Place the fennel on one side of the plate, pour dressing onto it and put some fruit cubes on top. The trout „ham” goes onto the other side of the plate. Place a choriander chip on top and add some spoons of coriander sauce next to it.

Panna cotta

– 345 g cream
– 1 tbs chamomile flower
– 2 thin slice of bergamot peel
– 1 drop of rose water
– 2 g salt
– 20 g honey
– 4 g gelatine

Soak and hydrate the gelatine in 6 times more water. Boil the cream, the chamomile flower, the bergamot peel, the rose water, the salt and the honey. Put it aside, cover with a lid. After 15 minutes filter it and heat again. Remove from the heat just before boiling. After a minute dissolve the gelatine in the creamy liquid. Fill in two cups with the panna cotta and put them into the fridge for 4–6 hours.

Pine nut butter

– 200 g roasted pine nuts
– 50 g walnut
– 3 g salt
– 1 teaspoon of walnut oil

Mix the ingredients in a mixer or with a hand mixer until smooth and creamy.

Peach gel

– 2 large, ripe peach without peel
– 1 small William pear
– 15 ml lime juice
– 1 g salt

Half the peaches and caramelize them in preheated oven at 200 °C, covered with foil for about 10–12 mintes. Let them cool down. Mix with the other ingredients including the peach juice in the baking tray. Mix it until perfectly smooth.

Chamomile crisps

– 300 ml water
– 2 tbs chamomile flower
– 30 g sugar
– 10 ml lemon juice
– 20 g tapioca starch

Heat the water until it reaches 80 °C. Add the chamomile flowers, cover and put it aside for 10 minutes. Filter, add the sugar, the lemon juice and the starch. Cook until it gets thick stirring constantly. Boil for about one minute. Spread it on a silicon sheet and dry in preaheated oven at 160 °C for about 45–55 minutes. Let it cool down on the silicon sheet.

For serving, heat some chamomile buds in sugar syrup at 50 °C for 30 minutes, dry them and add them to the plate.

Zsófi Nábelek about the pairing

Zsófi created her dessert for an Ezerjó Brut Nature sparkling wine

The immensely light, citrusy and floral (and slightly perfumed) flavours pair well with this sparkling wine. For example lime, grapefruit, peach, William pear, but some raspberry, cherry, elderberry or passion fruit can also work, while the resin of the pine nuts complements it perfectly. When pairing dessert with a complex wine like this, it is most important to choose a not too heavy and not too sweet dessert, which does not dominate the pairing. Therefore I think a light, summer dessert is ideal – if it is not abundant in acidity

Ingredients

– 80 g grape seed oil
– 2 cloves of garlic
– 40 g flour
– 1,2 l poultry stock
– ginger
– olive oil
– apple vinegar
– salt, sugar
– 30 dkg fresh spinach
– 30 dkg small potatoes
– 50 dkg whole buckwheat
– quail eggs
– a handful of edamame beans
– amaranth leaves

Procedure
Heat the grape seed oil in a large frying pan. Add the finely chopped garlic and heat for a few seconds. Add the flour and stir constantly for a few minutes. Pour the stock into the frying pan gradually and boil it at high temperature for 20–30 minutes. Stir continuously.

Season with finely chopped ginger, olive oil, apple vinegar, salt and sugar. Add the washed spinach and stir it. Our thick spinach soup is ready.

For the garnish, place the potatoes in a tall pot. Spread the buckwheat onto the potatoes – the potato will gain extra flavours from the buckwheat. Bake it for 40–50 minutes at 180 °C. When the potatoes are baked, cut them in half and quickly fry them on duck fat.

Serving
Serve the thick spinach soup with potatoes fried on duch fat, quail eggs boiled for 2 minutes, boiled edamame beans with dressing and amaranth leaves.

Ingredients (for 4 people)

– 4 slices of trout
– 1 l water
– 100 g salt
– 4 thyme
– 1 clove of garlic

Procedure

Remove the fishbones and place the trout slices in salty water (1 litre of water with 100 g salt). After 10 minutes dry the trouts with a kitchen towel. Place them in sous vide pouches, each in a separate one with a piece of thyme and a clove of garlic. Place them in sous vide bath at 55 °C, for 15–20 minutes. Then remove the fish from the sous vide pouches, burn the skin with a cooking torch and remove the skin with a quick pull.

Ingredients for the sauce

– 1 dl home made buttermilk
– 2-3 g salt
– the juice of a half lemon
– 2 cl sourdough juice of pumpkin
– 100 g dill
– 200 g grape seed oil

Procedure

Add the salt, the lemon juice and the juice of the pumpkin to the buttermilk. Make dill oil: mix the dill and the oil in a thermomix and raise the temperature up to 60 °C. Place a strainer with a piece of clean textile on a cup, pour the dill oil onto the textile and let it drop throughout a whole night in the fridge. Before serving, mix the dill oil with the seasoned buttermilk.

Ingredients for the butter pumpkin

– 1 butter pumpkin
– salt
– 250 g verjus
– 80 g brown sugar (demarara)
– 5 g sugar

Dissolve the sugar and the salt in the verjus. Cut little triangles of the butter pumpkin and place them in the verjus marinade. The rest of the butter pumpkin needs to be cut into 2 cm thick rings, remove the seeds from inside. Salt these rings and let them rest for 30–35 minutes, then grill them on charcoal.

Ingredients for the garlic cake

– 4 cloves of garlic
– 3 dl fat milk
– 3 dl hazelnut oil
– 50 g black garlic
– 50 g water
– 170 g egg white
– 80 g oil
– 20 g flour (suitable for bread)
– 3 g salt
– 2 whipping siphon cartridges

Procedure

Cut the 4 cloves of garlic into very thin slices, then rinse them three times in hot milk, every time in a new cup of hot milk. Dry them and fry them in the hazelnut oil to get crispy slices. For the garlic cake mix the black garlic and the rest of the ingredients in a mixer, then pour it into a whipping siphon. Insert the 2 cartridges and let it rest for 30 minutes. Then put the foam into paper cups (only 1/3 full) and bake it in microwave oven for 1 minute. Tear the sponge cake into cute little pieces.

Serving

Use a soup plate. Place the seasened buttermilk first (room temperature). Place the grilled pumpkin on it, the garlic variations and the verjus marinated pumkin triangles as well. At the end, lay the trout on the left of the plate.

Ingredients for 2 people

– 2 tbs olive oil
– 2 organic lemon
– 3 tbs flour
– 1 teaspoon of chicken seasoning
– 6 chicken breast fillets (50 dkg each)
– salt and freshly ground pepper
– 2 dl stock
– 5 dkg parmesan
– 2 dkg butter
– 3 tbs capers
– ½ bunch of parsley

Procedure

1. Heat a frying pan on medium heat with 1 tbs of oil. Add 1 lemon in very thin slices. Fry them until they get golden brown on each side (2-3 mintutes / side). Mix the flour with the chicken seasoning on a flat plate. Salt and pepper each side of the chicken fillets and cover them with the seasoned flour.
2. Remove the golden brown lemon slices from the frying pan. Trickle another spoon of oil into the frying pan. Place the chicken fillets into the pan, each should be covered with oil. Fry them at high temperature for 2 minutes, then turn them upside down and fry them for 3 more minutes.
3. For the sauce reduce the heat. Pour the stock into the frying pan. Add the juice of a half lemon and grate the parmesan into the sauce as well. Season with the butter, the capers and the chopped parsley. Move the pan a little to stir all the ingredients. Serve it with fresh salad and a glass of Ezerjó!

Ingredients for 4 people

– 60–80 dkg trout fillets
– 1,5 dl yoghurt or buttermilk
– 1 lemon (untreated with chemicals)
– 4 lettuce hearts

For the green herb sauce:

– 2 tbs chopped parsley
– 2 tbs green herbs to taste (mint, coriander, chervil)
– 1 dl water
– 0,5 dl olive oil
– 5 dkg baby spinach

Preparation

The procedure may seem to be complicated at first sight, but with a little culinary experience this dish can easily be made, and the result is a juicy, delicious trout fillet.

Fillet the trout (remove the fish bones), salt them, cut the fillets in half and lay one half onto the other, so that the skin of both fillets are outside. Tie the pairs of fillets together, you will get cigar shaped trout packages. Cover them tightly with transparent foil and simmer them in water at 70–80 °C for 10–12 minutes. (Simmering means cooking something in water below boiling point.)  Remove the foil and the skins can easily be peeled off.

Half the lettuce hearts and fry them in a frying pan with a little olive oil in a few seconds.

Salt the yoghurt or buttermilk and flavour with a touch of lemon juice and lemon zest.

For the green herb sauce mix all the ingredients in a mixer or with a hand mixer to get a smooth sauce. Before serving salt and flavour the sauce with lemon juice to get a vibrant, “sharp” dressing.

Serve the trout with the yoghurt dressing, the fryied lettuce heart and the green herb sauce. Decorate it with green herbs.

Ingredients for 2 people

– 20 dkg salmon fillet
– 2 tsp butter
– 2 tsp oil
– ½ tsp salt
– ¼ tsp freshly ground pepper
– The grated zest of a half lemon
– 25 dkg new potatoes
– 15 dkg French beans
– 4–6 eggs
– 3 tbsp capers
– 6 + 2 fillets of anchovies
– 10 dkg mixed lettuce leaves
– 4 tbsp olives
– ½ dl extra virgin olive oil
– 1 tbsp Dijon mustard
– ¼ tsp brown cane sugar
– fresh juice of a lemon

– Clean the peel of the potatoes with a bruch under running water and wipe them dry. Rub them with olive oil and place them in a heatproof dish in preheated oven (at 200 °C). Bake them until they get soft.

– Dry the capers with a paper napkin and toast them a little in a dry frying pan and put them aside. You can use the same frying pan for the salmon fillets.

– Wipe the salmon fillets dry, salt and pepper them. Heat the oil and the butter in the frying pan and fry both sides of the fillets at high temperature. Fry both sides for 2 more minutes, turn them upside down after every minute. Take the frying pan off the heat, cover it and let it rest for 10 minutes.

– Cook the French beans in boiling salted water for 3–4 minutes and take them out with a filter spoon immediately to keep the vivid, green colour and the crunchy texture of the beans.

– Cook the eggs in boiling water for 7 minutes, place them in cold water and peel them when they cool down.

– For the dressing smash 2 anchovies until the it gets pulpy, mix it with the lemon juice, the mustard and the olive oil.

– Put the ingredients together. First cut the potatoes and the eggs in half. Tear apart the salmon fillets with a fork. Place them in a large bowl together with the lettuce leaves, the French beans and the anchovies, arrange them all nicely. Sprinkle the toasted capers and the olives on the salad. Add abundant dressing.