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Salmon trout fillet with kohlrabi stew and roasted garlic clams

Salmon trout fillet with kohlrabi stew and roasted garlic clams

Salmon trout fillet with kohlrabi stew and roasted garlic clams

A reimagined Hungarian "főzelék" with crispy skin trout and modern textures – a refined fish dish with comfort food soul.

This creatively plated fish course redefines the traditional Hungarian főzelék (vegetable stew) concept, while preserving its comforting, homestyle essence. The centerpiece is a succulent fillet of trout, lightly cured in a salt-sugar brine for several hours to develop depth of flavor and preserve its natural juiciness. Just before serving, it is seared skin-side down until perfectly crispy.

The foundation of the dish is a silky-smooth kohlrabi purée, enriched with butter and cream for a luxurious mouthfeel. To this, we add fresh brunoise-cut kohlrabi, green apple cubes, and cooked tapioca pearls, creating a multi-textured, balanced version of the Hungarian classic with sweet, savory, and vegetal notes.

Elevating the dish is a topping of garlic-sautéed black mussels, quickly pan-fried in butter to intensify their oceanic flavor while maintaining their tender texture. The mussels bring a subtle seaside flair that harmonizes beautifully with the richness of the trout and the creaminess of the stew.

This dish is an ideal choice for guests looking for a lighter fish entrée that still nods to Hungarian culinary heritage—served in an elegant, modern interpretation perfect for a fine dining experience at altitude.

Allergens:fish (4), milk (7), celery (9) , molluscs (14)
10900

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