Trout Rolls with Crayfish and Jerusalem Artichokes
Ingredients
- For the artichokes
- 2 tsps freshly grated ginger
- 2 Tbsps dry sherry
- 1 Tbsp sesame oil
- salt
- freshly ground peppers
- 600 grams Jerusalem artichoke
- 40 grams soft butter
- 125 milliliters Whipped cream
- 2 tsps lemon juice
- 200 milliliters vegetable oil (for frying)
- For the trout
- butter (to grease steamer)
- 8 Arctic Chars (ready to cook; with skin)
- For the crawfish
- 1 yellow onion
- 1 Tbsp Corn oil
- 200 grams crayfish ready to cook, shelled (or shrimp)
- 200 milliliters Vegetable broth
- 50 milliliters Coconut milk
- 1 tsp cornstarch
- For garnish
- thyme
Preparation steps
Rinse trout fillets and pat dry. Mix 1 teaspoon ginger, 1 teaspoon sherry and sesame oil, season with salt and pepper and brush over trout fillets. Let trout fillets stand for about 30 minutes.
Peel Jerusalem artichoke tubers, cut 4 thin slices and set aside. Cook remaining Jerusalem artichoke tubers in salted water 20-25 minutes. Drain and mash artichokes, puree with butter, cream and lemon juice, season with salt and pepper and keep warm. Pat Jerusalem artichoke slices dry, fry in oil until golden brown and drain on paper towels.
Lightly grease a steamer with butter. Rinse trout fillets, pat dry and season with salt and pepper. Roll up trout fillets and place in steamer. Cover steamer and place over 1-2 cm (approximately 3/4 to 1 inch) boiling water. Let trout fillets steam for 5-6 minutes. Remove trout fillets from steamer and keep warm.
Peel onion and chop finely. Heat corn oil in a wok (or pan) and sauté onions with remaining ginger, stirring constantly, about 2 minutes. Add crawfish and remaining sherry to wok, stir fry 1 more minute and add broth. Stir conrnstiarch into milk, pour into mixture in wok and stir until thickened as desired.
To serve, spoon artichoke puree onto plates, top with trout fillet rolls and crayfish and drizzle with sauce. Garnish each serving with artichoke chips and thyme.
