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Trout-Stuffed Rösti

Francis Mallmann

Lesson time 8 min

Francis brings us to one of his favorite places on the island, near a beautiful waterfall, to cook trout fillets sandwiched between two crispy potato cakes. Francis uses a freshwater brook trout, known for its vibrant pink color, but you can always substitute for different kinds of fish like flounder, snapper, and sole. Francis teaches techniques like the proper way to fillet a fish, using his favorite knife that he bought in 1978 in Paris. This simple recipe will be a total brunch crowd pleaser for your family and friends.

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– So this is a recipe, which is sort of like a grated, rustic potato, with, the brook trout inside, you know, such a beautiful color they have because they eat these little crabs in the lake and what-not. I’m gonna filet a trout. This knife, I love very much. I bought it, in 1978. There’s a shop in Paris called Dehillerin. It’s near the, the Pompidou Museum. It’s very, very nice shop. The important thing is that you, break through the middle of the spine. You don’t want to go to the side, we were at the beginning, but you want to be in this side, you see? And then I pass the knife all the way through the fish there. And I just go making strength on the bone. You see? To take the spine off. You see that I’m trying to detach, the flesh from the bones, without breaking it. You see how it goes? It’s good. And I go all the way to the head, and slowly, slowly, break it up like that. Now I’m gonna cut here, behind the fin of the fish, straight to the head you see, to that corner there where I started. And then I push this out, very slowly. I finish up my filet. Then I cut this part here. And I go to the tail with my knife sleeping. It’s not like that. It’s sleeping. It’s really leaning, you see? And very slowly, I start to, cut. You see how it detaches? Here we go. Here, we have a filet. Okay, now we’re gonna dedicate our time to do our potatoes. I have this wonderful grater. This is from a town in Brazil, called Minas Gerais. beautiful town where they make cachaca. It’s a distillation they make, and it’s so delicious. And it’s done in garages, the very good ones, you know, it’s very simple how they do in. It has quite high alcohol, and the very good ones, a little bottle like this is like, a hundred dollars, and they’re very, very good. So I’m gonna start scraping this. You have to press down. You have to take strength on it. You see, because you want it. Thick, thick, thick, thick, thick. Now, look at this. This is the beauty, you know, how they fell. There’s air in it. So very respectfully, I’m gonna take half of it out, without pressing it too much. Keeping that beautiful, beautiful air it has. I’m gonna place, some trout on it. A little bit of sea salt, and, that’s it. Then we go to the planta, with a little bit of butter, you know, and I don’t touch it. I respect that first fall. I respect the air in between the potatoes. Very important. It would be very sad if the fish overcooks. So the idea is to cook it over a very small fire. If you do it in a cooking pan at home, try to use cast iron, on a low flame slowly, until it’s roasted on both sides. I would say that about 12, 15 minutes on each side The fish is protected. So it will receive some heat, but not enough to overcook it. So pay attention to that. There we go. Now we’re gonna go to the table. So beautiful.

About the Instructor

Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.

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