Brook trout with carrot, velouté, hazelnut crumble

Fish

• 200 g brook trout
• 200 g butter
• Fleur de sel

Velouté

• 100 g shallots
• 100 g celeriac
• 100 g fennel
• 500 g vegetable or fish stock
• 500 g cream
• 50 g butter
• 80 g Noilly Prat
• 80 g white wine
• 2 limes
• A few dashes of elderflower syrup
• Salt and pepper

Carrots

• 300 g carrots, peeled
• 100 g leeks
• 50 g butter
• Salt

Mustard seeds

• 20 g mustard seeds
• 100 g apple juice
• Salt

Crunch

• 100 g hazelnuts
• 1 egg white
• Salt

1. Roast the peeled hazelnuts in the oven at 160°C for 10 minutes and leave to cool.
2. Whip the egg whites until creamy and season with salt. Mix in the hazelnuts until they are fully coated.
3. Dry in the oven at 120°C for another 10 minutes until they are crunchy.
4. For the velouté, cut the vegetables into even cubes, and sauté them in butter until translucent. Deglaze with white wine and Noilly Prat. When the liquid has almost evaporated, pour in the stock and cream and simmer until creamy. Season with salt and pepper.
5. Place the butter for the fish in a small saucepan, melt and simmer. Stir constantly with a whisk until the butter turns light brown. Immediately pour the butter into a bowl and continue to stir as it cools.
6. Cut the carrots into cubes, blanch in salted water and rinse. Halve the leeks lengthwise and thinly slice.
7. Fillet the fish, remove the skin and cut into 50 g pieces. Brush with brown butter, cover with cling film and cook in the oven at 80°C until translucent.
8. Bring the mustard seeds to the boil in the apple juice with a little salt, cover with cling film and leave to infuse.
9. Now, strain the velouté through a sieve, season with the elderflower syrup and lime zest and whip with a hand mixer until frothy.
10. Put the vegetables in a pan with butter, season with salt add a little bit of the velouté and the pickled mustard seeds, arrange in a deep plate or bowl. Season the fish with a little fleur de sel and place on top of the vegetables. Pour the whipped velouté around the fish and garnish with the crumble and clover.