Trout in Leek-Ham Coat with Cauliflower Foam

cut, season, wrap each with two spring garlic leaves and a slice of ham, sauté in olive oil and cook in the stove.

Sauté the remaining ham in a little olive oil, salt and pepper. Tourniquette the carrots evenly, blanch in salted water, drain and glaze in a flake of butter and a pinch of sugar. Tourne the truffle potatoes evenly, blanch in a salted water bath, drain and re-glaze in butter.

For the sauce, sauté the cauliflower florets in butter, extinguish with white wine and a corner of stock cube, fill up with whipping cream, season, mash and add the remaining chopped leek leaves.

Arrange everything on a flat plate and garnish with a sprig of dill.

Our wine expert recommends a 97 Chardonnay Kabinett ‘dry’, white, Weingut Otto Fischer from Baden.

Tip: Use your favorite ham – then your dish tastes twice as good!

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