Trout with Riesling Sauce and Beets
- For the trout
- 8 trout (each 80 grams, ready to cook)
- white, freshly ground peppers
- lemon juice
- 500 grams Chard leaf
- 50 grams button Mushroom
- 1 tomato (200 grams)
- 1 scallion (chopped)
- 1 Chervil
- 1 egg yolk
- 1 day-old White roll
- 2 tsps grated Lemon peel
- butter (for greasing)
- 150 milliliters fish stock
- 250 milliliters dry Riesling
- 1 egg yolk
- 20 grams cold butter
- 200 grams Rice (Mixture of brown and wild)
For the trout, rinse fish and pat dry. Season with salt and pepper and sprinkle with lemon juice. Cover and refrigerate. Cut out chard stems. Blanch chard leaves in boiling salted water for a few minutes. Drain and rinse in cold water and drain well. Spread on a clean kitchen towel. Clean mushrooms and chop very finely, then sprinkle with lemon juice. Blanch tomato in hot water, rinse in cold water, peel, halve and remove seeds. Finely dice tomato and add to the mushrooms. Pluck off chervil leaves. Add 1/3 of chervil and scallion to mushroom and tomato mixture. Add 1 egg yolk and lemon zest, season with salt and pepper and mix well. Season with salt and pepper. Preheat the oven to 200°C (approximately 400°F). Place chard leaves with the smooth side down on a work surface. Place the fish on top, spread the stuffing over fish and wrap it carefully, folding the leaves over the fish.
Coat a large baking dish with butter. Arrange fish next to each other in the baking dish. Pour in fish stock, saffron and Riesling. Place the baking dish in the oven and bake the trout about 15 minutes.
In the meantime, cook rice cook according to instructions on the package.
Carefully drain sauce from bake fish into a small pot. Cover fish with foil and keep warm. Heat sauce over low heat but do not boil. Mix a few tablespoons of the sauce with the remaining egg yolk, then stir the egg yolk into the sauce. Whisk in the cold butter over very low heat, gradually adding in small pieces to make a light, creamy sauce. Season with salt and pepper.
Arrange the trout fillets on warmed plates with the sauce. Serve with the rice and beets.
For the beets, rinse the beets and place unpeeled in a small pot. Add enough water to just cover the beets. Season with salt and add bay leaves. Bring to a boil, cover and cook on low heat 40-50 minutes, then drain, rinse with cold water, peel and cut into matchstick-thick strips.
Heat butter in a wide pot and stir in broth and horseradish. Add the beet strips and heat, stirring gently. Season with salt and pepper.