548. OCEAN TROUT with WARM POTATO and BACON SALAD, RIESLING CABBAGE, GARLIC SAUSAGE, and GRAINY MUSTARD SAUCE

Yield: 6 people

6- 7oz. Filets of Arctic Char
2 pieces of fresh garlic sausage
2 Tbs. Grape seed oil

For Potatoes:
2 lb. Fingerling Potatoes
1 Tbs. caraway seeds
1/2 onion (diced)
1 cucumber (peeled and sliced)
4 slices smoked bacon
4 oz. grape seed oil
4 oz. chicken stock
2 oz. hengstenberg vinegar or other white vinegar
2 Tbs. chopped parsley

Boil the potatoes (skin on), with the caraway seeds. Let cool and when still warm, peel and slice them. Heat up the tablespoon of the oil and sauté the bacon to a crisp, add the onion and sauté until translucent. Combine the mix to the potatoes and add the rest of the oil, vinegar, parsley, cucumber, chicken stock, and finish with salt and pepper. Serve at room temperature.

For Cabbage:
16 oz. Sauerkraut
1 Tbs. Caraway seeds
1 ½ cups plus 4 Tbs. dry Riesling wine
1 granny smith apple
1 small Yukon gold potato
6 Tbs. Butter

Drain the sauerkraut. Sauté the cabbage in a pan with two tablespoons of the butter and the caraway seeds. Add the wine and reduce by half. Meanwhile, peel and grate the apple and potato separately. Add the apple to the reducing cabbage mixture. When the mixture is almost dry add in the potato. Cook the cabbage until it is nearly dry. Add the remaining butter, four tablespoons of fresh Riesling wine, salt, and ground white pepper.


For Grainy Mustard Sauce

Yields: 1 cup

2 Tbs. High quality grainy mustard
½ cup Riesling wine
1 Tbs. Honey
1 cup fresh fish cream

In a small saucepot, bring to a boil the wine, honey, and mustard. Reduce the mixture by half, and add in the cream. Bring the cream to a boil and season with salt and white pepper.

If the sausage has already been cooked, simply slice it in to 1/8-inch rounds. Warm your cast iron or cold steel frying pan up over a medium high heat. Sauté the sausage rounds in the pan with one tablespoon of the grape seed oil. Remove the sausage and keep them in a warm place. Add more oil if needed and sauté the trout fillets on the skin side for 6 minutes. Lower the heat if the skin is getting to dark. Flip the fish and cook for 30 more seconds.

To serve: Place a couple of spoons of the potato salad on six individual plates. Divide the cabbage equally between the plates. Put 4 of 5 slices of sausage and the fish on top of the cabbage. Spoon a couple of tablespoons of the sauce on the plates.


courtesy of: 3030 Ocean Restaurant, Marriott's Harbor Beach Resort & Spa, 3030 Holiday Drive, Fort Lauderdale,
Florida, Florida 33316, 954-765-3030