Trout in Broth with Chive Potatoes

For the trout in kraut broth with chive potatoes, first wash trout well and pat dry. To make the trout curl, pull a piece of kitchen twine through the gills, wrap around the tail fin and tie tightly.

For the broth, peel the root vegetables and cut 2/3 of them into strips. Roughly dice the remaining third. Wash the leeks and cut half of them into strips, coarsely chop the other half. Grate the horseradish. Half fill a pot that will later hold all 4 trout with water and bring to a boil with spices, apple cider vinegar, white wine, root vegetable cubes, coarsely chopped leeks, half of the horseradish, sea salt and pepper. Simmer for 15 minutes. Strain.

Add the root vegetables cut into strips to the broth, bring to a boil once and turn down the temperature. Carefully add the trout (it must be completely submerged) and cook (poach) for 8-10 minutes just below boiling point.

For the chive potatoes, wash the potatoes well and boil them with their skins in salted water until tender. Let cool and peel carefully. Lightly brown butter in a large skillet. Toss the potatoes in it, season with a little salt and add the chives at the end.

Carefully lift the trout out of the broth, remove the kitchen string. Arrange trout on plates, sprinkle with root vegetables and freshly grated horseradish, pour some broth over it and serve trout in broth with chive potatoes.

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