Earth Apple Mille Feuille with Dhronbach Trout and Pointed Cabbage on White Burgundy Vinegar Sauce

Remove the skin from the potatoes and cut them into very thin slices (using a slicing machine). Place the potato slices on a kitchen towel, slightly overlapping each other, cover with another dish towel and flatten with a baking roller (during rolling, the natural potato starch comes out and sticks the sheets next to each other).

Use a sharp kitchen knife to cut the desired shape. Place the potato leaves on an oiled parchment paper, cover with parchment paper and bake weighted with a baking sheet at 180¢ for about 15 minutes. Clean, gut and fillet the trout. Chop the bones for the sauce stock.

Sauté the fish carcasses in olive oil, add the medium diced vegetables, extinguish with white wine and fill up with water.

Add kitchen herbs and spices. Simmer and simmer for 12 minutes. Strain through a fine dish.

Cut shallots and mushrooms into slices, sauté in olive oil and extinguish with white wine (dry Riesling) and Riesling vinegar. Fill up with fish stock. Add spices and reduce the liquid by half.

reduce the liquid by half. Fill up the stock with whipped cream and thicken slightly with wheat powder starch.

Mound with the ice-cold butter, cut into cubes. Season lightly with salt, pepper and new seasoning.

Remove the stem from the pointed cabbage, rinse the leaves and blanch in boiling hot water. Rinse in iced water

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