Steamed Trout with Dill and Quark Sauce

Art Culinaire,  Spring, 2001  by Helmut Osterreicher

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For the peppers, in a medium saute pan, heat the oil over medium heat. Add the garlic, peppers, rosemary, and lemon juice and saute until tender, about 10 minutes. Remove from the heat, season, and set aside keeping warm.

For the potatoes, in a medium bowl, combine the potatoes, half the butter, and the egg yolks, toss to coat, and set aside. In a medium saucepan over medium heat bring the milk, salt, and remaining butter to a boil. Reduce the heat and maintain at a simmer. Add the bread flour, stirring constantly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Remove from the heat and transfer to the bowl of an electric mixer fitted with the paddle attachment. Stir on a low speed until slightly cooled.

Add the eggs one at a time, making sure to incorporate between each addition. Add the potato mix, season, and mix to combine. Transfer to a pastry bag fitted with a medium star tip. On a parchment-lined sheet pan, pipe the potato mix to form sixteen 2-inch rings and set aside.

For the quark sauce, in a medium saucepan over medium heat, bring the bones, stock, and white wine to a boil. Reduce the heat and maintain at a simmer until reduced by half. Remove from the heat, strain through a fine mesh sieve and discard the bones. Transfer the fish stock to a medium saucepan and reserve. In a medium saute pan, heat the butter over medium heat. Add the flour and stir to combine. Saute for three minutes, whisking occasionally, until light brown in color. Remove from the heat and set aside. Bring the fish stock to a boil. Add the flour mix and whisk to incorporate. Reduce the heat and simmer for five minutes. Remove from the heat and transfer to a blender. Add the quark, shallots, and dill and puree to combine. Strain, through a fine mesh sieve. Season and set aside keeping warm.

For the trout, in a large deep saute pan, bring the fish stock and wine to a boil. Reduce the heat and maintain at a low simmer. Season the trout and place, skin-side up, in the pan. Cover the fillets with a piece of parchment paper and simmer for eight minutes, or until desired doneness. Remove from the heat and set aside, keeping warm.

To finish the potatoes, preheat the fryer to 360 degrees. Place the potatoes in the fryer and cook until golden brown, about one minute. Remove from the heat and place on a paper towel-lined sheet pan to drain. Season and set aside, keeping warm.

To serve, spoon some dill and quark sauce on a plate. Arrange some red peppers in the center of a plate and place two trout fillets on top. Arrange some potatoes around the dish and garnish with crushed red pepper and dill.

(Serves 6)

For the peppers:

3/4 cup olive oil

3 cloves garlic, peeled and minced

6 red bell peppers, stemmed, seeded, peeled, and quartered

1 sprig rosemary

Juice of 1/2 lemon

Salt and white pepper to taste

For the potatoes:

2 pounds Idaho potatoes, peeled, boiled, and riced

2 ounces unsalted butter; softened

2 eggs plus two egg yolks

1/2 cup whole milk

1/4 teaspoon salt

3 ounces bread flour

Salt and pepper to taste

For the quark sauce:

1 pound trout bones

2 cups fish stock

1 cup white wine

1/4 cup clarified butter

2 ounces all-purpose flour

2 cups quark cheese [*]

2 shallots, peeled and chopped

3 ounces dill, stemmed and chopped

Salt and pepper to taste

For the trout:

3 cups fish stock, hot

1 cup white wine

12 2-ounce boneless trout fillets, skin on

Salt and pepper to taste

For the garnish:

Crushed red pepper flakes

Dill sprigs

(*) Quark is afresh cow's milk cheese similar in texture to a thick yogurt with a slight acidic taste. Available through Appel Farms at (360) 384-4996.

COPYRIGHT 2001 Culinaire, Inc.
COPYRIGHT 2008 Gale, Cengage Learning