Trout Blue with Vegetable Julienne and Potatoes

Ingredients

• 4 medium trout
• 1 Organic lemon
• 1 bundle mirepoix vegetables
• 1 onion
• 1 bay leaf
• 0.125 l white wine vinegar
• 0.5 tsp white peppercorns
• 2 carrots
• 2 kohlrabi
• 500 g waxy potatoes
• 80 g Butter
• 0.5 bundle parsley (finely chopped)
• lemon slice (for serving)
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash and roughly chop the mirepoix vegetables. Peel and quarter the onion. In a pot bring 2 l water to a boil, then add bay leaf, peppercorns, onion quarters, vinegar and 1 tbsp salt. Slice half of the lemon into rounds and add them. Cover and let it simmer vigorously for 20 minutes, then reduce heat.

2. 2.

   Squeeze the second half of the lemon. Rinse the trout cold and drizzle with lemon juice.

3. 3.

   Peel, wash, quarter the potatoes, cover in salted water and cook for 20 minutes until tender; drain and set aside. Peel carrots and kohlrabi and julienne them finely. Melt 40 g butter in a pan and braise the vegetables over low heat, covered, for 8 minutes, stirring frequently. Season with salt and pepper.

4. 4.

   Add the trout to the broth, reduce heat to minimum, and let it poach covered for 15 minutes. Heat 40 g butter in a pan. Toss the potatoes briefly in the butter and sprinkle parsley on top. Plate the trout with vegetable strips, potatoes and lemon slices, serve immediately. Offer liquid butter as desired.