This recipe was just spontaneous – I had a lot of wild garlic at home and decided to use it this way. Wild garlic is huge in March and April, Czechs absolutely love it and especially when they can find it themselves in a forest. And why camouflage? It was the first word that E. said when she saw the dish. So what do you say?
For 2 portions
300 g filleted trout (we have local fish from the Punkva river)
50 g onion
100 g peeled potatoes
1 clove of garlic
400 ml chicken stock
200 ml milk
50 g butter
½ tsp caraway seeds
100 ml white wine
50 g wild garlic
10 ml red wine vinegar
1 red onion
100 g brocolli
1 lime
1 chestnut mushroom
salt and pepper
I cook the wild garlic cream in thermomix completely, because it is so fresh – it needs to be treated with care. It can be done also in a pot. Sauté finely chopped onion with a little butter, add the caraway and pour the wine in. Let the alcohol evaporate and add the finely chopped potatoes, the stock and let it simmer about 10 minutes. When the potatoes are soft, add the milk, bring to boil again and blend until smooth while adding the rest of the butter.
Season the blended cream with salt and pepper. Put in rinsed wild garlic and blend again smoothly. Then pass it through a sieve – resulting colour should be bright green. Slice the red onion into quarters and place it in a plastic container. Add a little sugar, salt, red wine vinegar and olive oil. Wrap in foil and put in the microwave for about 1 minute. Let it rest for a while and then cut into strips. This way, onions will be ok in the refrigerator for two weeks.
Season the fish and fry on the skin in a little bit of oil until golden brown. Do not move the fish until it is finished. Put it on a plate on cream of wild garlic and onions. Add the grated mushrooms, broccoli and lime. Finish the plate with edible flowers and petals from the balcony. Done! 🙂
