Trout with Capers Lemon Foam

Ingredients

• 1200 g trout (4 trout; ready to cook)
• 2 carrots
• 1 stalk leek
• 150 g celery root (0 celery root)
• parsley
• 1 tsp yogurt butter
• 125 ml dry white wine
• 200 ml fish stock
• Salt
• Pepper
• 1 tbsp White Wine Vinegar
• 1 tsp cold yogurt butter in flakes
• 2 tbsp lemon juice
• 2 Tbsp capers (jar)

Instructions

1. 1.

   Rinse the trout under cold water and pat dry with kitchen paper.

2. 2.

   Wash, trim, peel, and cut the vegetables into thin strips.

3. 3.

   Wash the parsley, shake off excess moisture, and finely chop the leaves.

4. 4.

   In a pot melt the butter, briefly sauté the vegetables, deglaze with wine. Add stock, season with salt and pepper, place trout in the pot, add vinegar, and simmer gently for 15–20 minutes over medium heat.

5. 5.

   Lift the trout from the cooking liquid, strain the broth through a sieve, and arrange the vegetable sticks with the trout on preheated plates.

6. 6.

   Add butter and lemon juice to the broth, whisk until frothy with an immersion blender. Add capers and parsley, pour sauce over the vegetables.