Golden Trout with Brussels Sprouts

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

In his restaurant, Chef William prepares dishes in a kitchen inspired by the animated film 'Ratatouille,' blending French techniques, Italian spirit, and an English passion for experimentation. His golden trout is particularly popular among women: steaming preserves all the beneficial properties, while the diet-friendly Brussels sprouts take on the flavor of an expensive delicacy when paired with golden trout and truffle oil.

Ingredients

Fillet of Sturgeon - 2 pieces
Oyster Mushrooms - 6 pieces
Brussels Sprouts - 4 pieces
Shallot - 1 head
Garlic - 1 clove
Olive Oil - 3½ spoons
Truffle Oil - 1 tablespoon
White Balsamic Cream - 1 tablespoon
Dry White Wine - 1 tablespoon
Fresh basil leaves - 0.2 oz
Celery salt - 0.2 oz
Chives - 2.5 oz
Thyme - 3 stalks
Nigella Seeds - ½ spoons
Bay leaf - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Separate the Brussels sprouts into individual leaves. Tear the oyster mushroom caps into wide, long petals by hand. Place both in a bowl. Also, roughly tear in some basil and celery. Finely chop the spring onion and add it to the bowl as well. Drizzle with a tablespoon of olive oil and mix.

Step 2

Pour enough water into the skillet to reach about one to one and a half fingers high. Place it on the heat. Add a tablespoon of olive oil and wine. Season with pepper. Incorporate fennel seeds, thyme, a crushed garlic clove, a bay leaf, and a halved shallot. Wait for the water to come to a boil.

Step 3

While the broth is cooking, transfer the mushrooms, cabbage, and other ingredients from the bowl to the steamer, placing the salted golden trout fillet on top. Place the steamer in a skillet with boiling water and let it steam for ten to twelve minutes. To check for doneness, remove the lid of the steamer, wait for about twenty seconds, and only then take a look, otherwise you might burn your face.

Step 4

Prepare the sauce: In a bowl, combine balsamic vinegar and one and a half tablespoons of olive oil, add truffle oil, season with salt and ground pepper, and mix well.

Step 5

Place the steamer with the cooked trout on a plate, remove the lid, and drizzle with sauce (focusing more on the fillet rather than the cabbage and oyster mushrooms). If desired, you can lightly sprinkle the fish with shaved black truffle.