Smoked Trout Fillets with Wild Garlic and Potatoes
Ingredients
- For the wild garlic spinach
- 500 grams fresh Spinach
- 125 grams Wild garlic leaf
- 1 garlic clove
- 1 Tbsp butter
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- cayenne pepper
- Nutmeg
- 2 tsps lemon juice
- For the fish
- 650 grams smoked Steelhead trout
- In addition
- 800 grams new potatoes
- For the dip
- 6 Wild garlic leaf
- ½ lemon (juiced)
- 1 tsp Mustard
- ½ tsp sugar
- 1 egg yolk
- 200 grams Yogurt (0.1% fat)
- 100 grams Double cream
- salt
- freshly ground peppers
Preparation steps
Peel and rinse potatoes, cook in salted water for about 25 minutes.
For the wild garlic spinach: rinse and spin dry spinach. Rinse wild garlic and chop coarsely. Peel garlic and squeeze through the garlic press.
Heat butter and olive oil in a saucepan and saute garlic for a few seconds. Add spinach and wild garlic and saute for about 4 minutes, covered, on medium heat. Season with salt, pepper, cayenne pepper, nutmeg and lemon juice.
For the dip: whisk lemon juice with mustard, add sugar and egg yolks and mix well. Add yogurt and double cream and season with salt and pepper. Rinse wild garlic, shake dry, chop finely and add to the dip. Whisk well.
Cut fish fillets into serving pieces. Drain potatoes.
Arrange wild garlic spinach and fish fillets on plates, place potatoes next to them and garnish with dollops of dip. Serve.
