»feine adressen – finest« – München 3 2018

finest gourmet | 29 b
Trout Tartar with Honey-
Dill-Mustard Sauce and
Sweet Potato Crisp
Ingredients for 4 persons
Honey Dill Mustard Sauce
✔ 60 g mustard
✔ 50 g honey
✔ 30 g vinegar
✔ 100 ml vegetable oil
✔ 1 pinch of pepper (black, freshly ground)
✔ 1 pinch of salt
✔ 2 tbsp dill (fresh, finely chopped)
Trout Tatar
✔ 4 trout fillets with skin (about 110 g each)
✔ 1 1⁄2 bundle chives
✔ 1 tbsp sugar ✔ 2 red onions
✔ 1 sour apple ✔ 3 tbsp olive oil
✔ salt ✔ pepper
Sweet Potato Crisp
✔ 400 g sweet potatoes
✔ 250 ml rapeseed or coconut oil
✔ salt ✔ pepper
Preparation
Fresh from the Stream
Under his label Stromberg* Live, the Michelin-starred
chef Holger Stromberg offers a wide range of cooking courses,
school catering and catering entertainment, based on the idea of
the direct processing and intelligent preparation techniques.
■ Honey Dill Mustard Sauce
Stir all ingredients for 3 minutes with a whisk until smooth. Chill
until ready for use.
■ Trout Tatar
Rinse the trout fillets with cold water and pat dry. Remove the
bones from the fillets with tweezers, spread the fillets on the work
surface with the skin facing downwards. Skin the trout meat and
chop medium fine. Finely chop the chives. Peel and halve the
onions and cut into small cubes. Quarter the apple, peel, and
remove the core, and then cut into small cubes. Add chives, onion,
apple, oil and lemon grater, lemon juice, salt and pepper.
■ Sweet Potato Crisp
Cut the sweet potatoes lengthwise into 2 mm thick slices, then cut
into fine sticks. Water for 10 minutes so that the starch is washed out.
Remove the potatoes from the water in portions, drain very well on
kitchen paper and pat dry. Shortly before serving, bake the potato
straw in hot oil for about 1.5 minutes, then drain on kitchen paper.
© Foto: Rainer Schmitz