Trout – a favourite of Michelin starred Chefs at Screaming Eagle


Trout – a favourite of Michelin starred Chefs at Screaming Eagle

Served at renown restaurants such as Peter and Jonray Sanchez-Iglesias’ Michelin-starred Casamia, Pascal Barbot’s three-star Astrance or Alain Ducasse’s restaurant at the Plaza-Athénée Chef Erwin added true gourmet to the menu – the gorgeous, crispy-skinned pan-fried TROUT, an oily fish with incredible flavor and firm, compact texture, goes so well with the horseradish garnish!

Available August 25 till September 07, 2017

Appetizers

Tataki of cobia fillet served with sesame crab meat, soy broccoli, grapefruit, chips of lotus root and lobster caramel

Fried pork and shrimp wontons served with Asian noodle salad and spicy soy dressing

Butternut squash soup with chives, parmesan cheese and chorizo

Entrees

Pan fried trout fillet served with pommes amandines with horseradish, cauliflower puree and olive oil with garlic-lemon and parsley

Fresh Venezuelan lobster tail served “a la huancaina”, with boiled potato, pickled red onions, green olives, green asparagus, boiled egg and sauce of aji amarillo

Herb crusted veal chop served with sauteed onions, mushrooms and bacon, coarse mustard mashed potato and red wine-vanilla sauce

Dessert

Warm Dutch apple pie with whipped cream and vanilla ice cream

SCREAMING EAGLE & SEASONS

A WORD FROM THE CHEF – On a bi-weekly basis Chef Erwin prepares some of the most popular seasonal specials from North Europe which he creates from scratch with the freshest and finest ingredients and products at the time.

Recipe & plate by Chef Erwin Hüsken / Chef Rob Nollé

Photo by Kenneth Theysen | Timeless-Pixx