Today, I felt like experimenting. Like cooking something I’ve never had before. A new combination – at least for me. So I started combining tastes in my head. Fish goes well with acid. Rhubarb is acid and in season. White asparagus as well and so far not part of any of my dishes this year. And the violet potatoes are sweet and silky and colorful contrast. All components are really easy. It’s all about plating.
Vitelotte: Boil your violet potatoes in salted water until soft. Remove excess water, add a generous dot of butter and mash.
Asparagus: Steam tips of white asparagus until soft. Mix with a dressing made of olive oil, lemon zest and juice as well as fleur de sel.
Rhubarb: Peel the rhubarb if necessary and cut into pieces as long as the asparagus tips. Steam until soft.
Trout: Fry the trout in a hot pan skin side down until crispy. Salt and gently flip. It will only take a couple of minutes.
Plate the components on irregular circles of a balsamico reduction. Decorate with milk foam and edible flowers.