Bavarian trout cooked in rapeseed oil, lentils, mushrooms, herbs and whey

• 20 g char caviar per plate
• Gangnam Tops from Koppert Cress
• Paztizz Tops from Koppert Cress
• 1 tsp chopped herbs per plate consisting of dill
• chives
• dragon
• chive oil

For the trout:

• 10 pieces of trout fillet of 50 g each
• 1 l rapeseed oil
• salt
• lime zest

For the lentils:

• 100 g of red lentils
• 1 shallot in small brunoise
• 20 g apple in brunoise
• 20 g celery in brunoise
• chopped chervil
• White wine
• poultry stock
• White wine vinegar
• vegetable oil
• salt
• pepper

For the mushroom cream sauce:

• 500 g mushrooms
• butter
• salt
• pepper
• old balsamic vinegar (9 years)
• Madeira

For the raw mushroom slices:

• 5 large mushrooms
• 20 sheets of phyllo dough
• 1 tbsp mushroom powder

For the whey juice:

• 1 l whey juice
• 50 g of butter
• salt
• lime juice
• 1 tbsp rapeseed oil

• Heat the trout fillets in rapeseed oil at 48°C until translucent, drain on a cloth and season with a bit of salt and lime zest.
• Sweat the lentils and shallot in oil and deglaze with a little white wine. Add some poultry stock and cook until al dente.
• Then add the brunoises of apple and celery, stir well and season with chervil, vinegar, salt and pepper.
• Clean the mushrooms and cut them into thin slices. Keep the leftovers of the mushrooms aside and put them in the dehydrator. Then make this into a fine powder.
• Gently sweat the mushroom slices in a little butter, sprinkle with some salt and pepper and continue cooking until soft.
• Reduce the mushroom moisture and mix together with the mushrooms in the thermomixer to a smooth cream.
• Season with balsamic vinegar and some Madeira and, if necessary, season even more with salt and pepper.
• Cut the mushrooms into thin slices with a diameter of a few centimetres and cut the phyllo dough into round slices of the same size as the mushrooms.
• Bake the phyllo dough until crisp and let it cool. Sprinkle the mushroom slices per plate with the mushroom powder and place them on the slices of phyllo dough.
• Dress two slices per plate. Reduce the whey to 3 dl, mix with the remaining ingredients to make a slightly sour sauce, cool, then add the other ingredients.
• Spoon the lentils in the centre of the plate and place the trout on top.
• Spoon some mushroom cream on the trout and garnish with the mushroom slices.
• Decorate with the cresses and pour the stock of caviar, herbs and the chive oil all around.

Recipe: Jan Hartwig, Restaurant Atelier
Source: Culinaire Saisonnier 96 - Spring 2020