This recipe comes to us from chef Martin Kraus at the"Goldenes Rad"restaurant in the resort of Friedrichshafen on Lake Constance.4 servings
For the fish4 whole whitefish (or rainbow trout)
4 sprigs of sage4 sprigs of parsley
SaltRapeseed oil
FlourWash the fish and then dry it. Remove all the fins except the dorsal fin. Salt the fish from the inside only (so it doesn't stick to the skillet) and then fill with (unchopped) herbs. Cover the fish lightly in flour and then fry in a skillet with rapeseed oil until golden-yellow. The fish is finished when the dorsal fin can be easily pulled out.
For the rosemary potatoes400g small or new potatoes
2 cloves garlic1 teaspoon caraway seeds
Sea saltOlive oil
Fresh rosemaryWash the potatoes and then boil about 20 minutes with the caraway, salt and garlic. Drain, halve and sauté with the skins in olive oil. Sprinkle with chopped rosemary before serving.
For the baked tomatoes4 tomatoes
½ onion cut in stripsOlive oil
Chopped rosemarySea salt
1 clove garlic2 tablespoons butter
4 tablespoons pine nuts2 avocados
Blanch the tomatoes briefly in boiling water and then douse in cold water. Skin and cut in half. Put the tomatoes halves on a baking tray lined with baking paper, then sprinkle with chopped garlic, onions and rosemary. Add 2 tablespoons of oil, salt and then bake for 15 minutes at 150° C.Chop the avocados.
Just before serving, warm up the tomatoes with the avocados in a skillet with the butter. Add the pine nuts and use the mixture as a garnish for the fish.For the arugola carrots
4 large carrots½ onion
1 bunch of arugolaOlive oil
ButterSalt
SugarPeel and slice the carrots. Chop the onion. Heat the olive oil in a pan, add the butter and bring to a foam. Immediately add the carrots and onion and stir. Salt. Add a little water and sauté until al dente. Add a little sugar to caramelize. Wash and chop the arugola and add to the carrots just before serving.
