No. 8 - Jahresausgabe 2021, St. Anton & Stuben

Preparation
Trout:
filet and bone, cut into bite-sized cubes (1cm squares)
Trout mousse:
80g of the remaining trout, 125ml fish stock,
1 ½ sheets of gelatine and 250g whipped cream
Place the trout on a grill rack, put the hay in a clay pot,
light on fire several times, cover and smoke the trout for
6 minutes. Cook the smoked trout in the fish stock, mix,
strain and dissolve the gelatine in the mixture. Let cool,
fold in the whipped cream and fill into a piping bag.
Pear chutney:
200g pear juice, 200g pear pulp, 2.8g gellan gum,
0.7g xanthan gum
Heat pear juice and pear pulp to 90 degrees Celsius, add
gellan gum and xanthan gum and mix for 8 minutes.
Let the puree cool on a baking tray, once it has firmed up,
mix and strain again.
Cube fresh pears and add to the mixture.
Beurre blanc sauce:
2 shallots, 2 garlic cloves, 180g butter, 300ml Noilly Prat,
the remaining fish stock, 100g freshly grated horseradish
Sauté shallots and garlic in butter and douse with Noilly
Prat, cook until reduced, add fish stock and dot with the
butter. Season to taste with horseradish, salt, pepper, and
vinegar.
Endives:
Clean the endive leaves and dress with oil, vinegar, salt and
pepper
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