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Fish and Seafood

Rainbow Trout with Pinto Beans, Agaric Mushrooms, and Pine Nut Foam

From San Cassiano, Italy

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Rainbow Trout with Pinto Beans, Agaric Mushrooms, and Pine Nut Foam

Recipe from Norbert Niederkofler, chef at the restaurant St. Hubertus

San Cassiano in Badia, Italy.

Ingredients for 4 people:

For the trout

· 4 trout filets, cleaned, with skin

· 4 tbs. olive oil

· 20 g butter

· white pepper

· salt

For the pinto bean creme

· 200 g pinto beans. Other beans can also be used -- even chick peas/garbanzos.

· 1 carrot

· 1 celery stalk

· 1 onion

· 1 garlic clove

· 1 laurel leaf

· thyme

· bacon

· 500 g chicken broth

· fresh marjoram

For the agaric mushrooms

· 300 g fresh agaric mushrooms. Other mushrooms can also be used: small button mushrooms or chanterelles

· 200 g chicken broth

· rosemary

· laurel leaf

· lemon grass

· white wine

· shallots

· 1 tbs. veal stock

For the pine nut foam

· 3 shallots

· 1 garlic clove

· 2 dl Nolly Prat

· 300 g chicken broth

· 300 g fish stock

· 100 g cream

· 20 g pine nut oil

· soy lecithin (optional)

For the pine nut oil (or buy pre-prepared in a gourmet shop):

· 100 g grapeseed oil

· 100 g olive oil

· 80 g pine needles

Preparation

Trout

place the trout filet skin side up on a plate or platter. Add a little olive oil or butter. Cover with transparent kitchen foil and bake in the oven at 65° Celsius for about 10 minutes. Roll up the skin before serving.

Pinto bean creme

Put the coarsely chopped onion, celery, carrot, garlic, and bacon with some olive oil in a pot. Add the beans and pour the stock over them. Bring to a boil. When the beans are al dente (firm to the bite), take some of them out. Boil the rest to a paste while adding thyme and marjoram. Stir the paste and some of the stock until creamy. Save the rest of the stock. Keep the beans warm until served.

The agaric mushrooms

Mix all the ingredients accept the mushrooms and bring to a boil. Add the mushrooms and simmer for about 5 minutes.

Pine nut foam

Put the pine nuts, coarsely chopped pine needles, and the two oils in an aluminum vacuum bag and let them steep together at 62° for 4 hours, then filter.

Sweat the finely-chopped shallots in a little oil with a little unpeeled garlic. Quench with the Nolly Prat and let them cook together. Add the two stocks and reduce to half the volume. Add the cream and bring to a boil again, then mix well.

Before serving, add a little soy lecithin and season with the pine nut oil. Top the bean creme with the mixture.

Serving

Spread the bean creme on the plate. Adorn with whole beans and the mushrooms, then place the fish on top and add a dollop of pine nut foam. Sprinkle a few drops of olive oil over it and -- voilá!

Enjoy your meal!

05.04.2011 DW-TV Euromaxx a la carte Gericht