Recipes
Trout fillet with polenta and pumpkin seed oil espuma
Trout fillet
- 4 trout fillets
- Steirerkraft 1-minute polenta, fine-grain
- salt
Asparagus
- 1 tbsp butter
- 14 spears of green asparagus
- 1 dash of white wine (medium dry)
- salt, pepper
pumpkin seed oil espuma
- 200 g potatoes (floury)
- 300 ml water
- 150 ml whipping cream
- 3 cl Steirerkraft pumpkin seed oil PGI
- salt, pepper, nutmeg
Preparation
serves 4 | cooks in 15-20 minutes
1. Dice the peeled potatoes and cook until soft. Add the whipping cream and season with salt, pepper and a dash of nutmeg. Bring to the boil then purée. Add the pumpkin seed oil and mix briefly. Pass through a fine sieve, pour into a whipped cream dispenser, twist the cartridge, shake and keep warm in a water bath at around 60°C.
2. Wash the fish and season with salt. Roll in the polenta on the skin side. Then fry in a pan with a little oil over a low heat and on both sides until crispy.
3. Melt the butter in a pan over a low heat, peel the asparagus and cut off the woody ends. Slice the asparagus in half and fry in the butter on both sides for approx. 3 minutes. Season with salt and pepper and add a dash of white wine. Once the wine has reduced down, add the cress.
4. Decoratively serve the fish fillets on the asparagus tips. Finally spray on the espuma as decoration and quickly serve.
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Trout fillet with polenta and pumpkin seed oil espuma 
Difficulty level: easy
Trout fillet
Asparagus
pumpkin seed oil espuma
Shop products online
Preparationserves 4 | cooks in 15-20 minutes1. Dice the peeled potatoes and cook until soft. Add the whipping cream and season with salt, pepper and a dash of nutmeg. Bring to the boil then purée. Add the pumpkin seed oil and mix briefly. Pass through a fine sieve, pour into a whipped cream dispenser, twist the cartridge, shake and keep warm in a water bath at around 60°C. 2. Wash the fish and season with salt. Roll in the polenta on the skin side. Then fry in a pan with a little oil over a low heat and on both sides until crispy. 3. Melt the butter in a pan over a low heat, peel the asparagus and cut off the woody ends. Slice the asparagus in half and fry in the butter on both sides for approx. 3 minutes. Season with salt and pepper and add a dash of white wine. Once the wine has reduced down, add the cress. 4. Decoratively serve the fish fillets on the asparagus tips. Finally spray on the espuma as decoration and quickly serve.
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