Trout with Sorrel, Horseradish, Hazelnut, and Granny Smith Apple

Recipe by Chef Tom Schoonus, Nami at Bernardus Golf, The Netherlands.

A dish that starts fresh and refined but finishes with character. Chef Tom elevates local ingredients to tournament level: elegant, punchy, and perfectly balanced.

Yield: 4

Ingredients

Sweet-and-Sour Liquid

• 400 grams Sugar
• 400 grams White Wine
• 400 grams Water
• 400 grams Natural Vinegar

Hazelnut Cream

• 120 grams Hazelnuts
• 200 grams Milk
• Salt

Horseradish Mayonnaise

• 100 grams Mayonnaise
• 30 grams Horseradish Purée (from a jar)

Sorrel Sauce

• 100 grams Apple Juice (Apelaere)
• 250 grams Sorrel Leaves
• 5 grams Salt
• 50 grams Olive Oil
• 75 grams Granny Smith Apple (skin on)\
• 25 grams Lemon Juice

Pickled Mustard Seeds

• 50 grams Mustard Seeds
• 100 grams Sweet-and-sour Liquid

Horseradish Mousse

• 200 grams Whipping Cream
• 60 grams Chicken Stock
  
• 2 sheets Gelatine
  
• 2 grams Horseradish (freshly grated)
  
• 10 grams Horseradish Purée

Trout Tartare

• 200 grams Trout Fillet
  
• 20 grams Mustard Seeds (pickled)
  
• 10 grams Horseradish (grated)
  
• 10 grams Hazelnut Oil
  
• Salt, Pepper, Ground Coriander Seed (to taste)

Daikon Pickle

• 1 Daikon Pickle
  
• 100 grams Sweet-and-sour Liquid

Preparation

Sweet-and-Sour Liquid
Weigh everything carefully. Slowly bring sugar, white wine, and water to a boil over medium heat. Stir until the sugar has fully  dissolved. Once the mixture is boiling, add the vinegar. Simmer gently for 2-3 minutes so the flavors come together.

Hazelnut Cream 
Preheat the oven to 180°C. Roast the hazelnuts for 8-10 minutes until golden and fragrant. Set aside two per person and cut them in half for the garnish. Blend the rest into a paste. Chef Note: This takes a little time as the oil is released slowly. Meanwhile, warm the milk to just below the boiling point, then add it to the paste with a pinch of salt and blend until smooth. Leave to cool and transfer to a piping bag.

Horseradish Mayonnaise
Mix the ingredients well and keep in a piping bag.

Sorrel Sauce
Cut the apple into small cubes. Put the sorrel, apple, apple juice, lemon juice and salt in a blender and
blend to a smooth green sauce. Slowly add the olive oil while the blender is running, so the sauce lightly
thickens and becomes glossy. Taste and balance with extra lemon juice or oil. Keep covered in the fridge.

Pickled Mustard Seeds
Soak the mustard seeds in cold water for at least one hour, or overnight in the fridge. Rinse and add to
the hot sweet-and-sour liquid. Simmer gently for 20-25 minutes until the seeds are translucent and soft,
but still have a slight bite. Leave to cool in the liquid.

Horseradish Mousse
Soak the gelatine in cold water for five minutes. Warm the stock to just below the boiling point, remove from the heat and dissolve the gelatine in it. Add the grated horseradish and purée. Leave to cool until lukewarm, around 25-30°C. Whip the cream to soft peaks and gently fold in the horseradish mixture. Leave to set in a silicone mould or container.

Trout Tartare
Cut the trout into fine cubes. Allow 50g per person. Season with the remaining ingredients. Shape with a
ring and press down lightly. Serve at room temperature.

Daikon Pickle
Cut thin slices of daikon, using a mandoline if desired, and cut out rounds. Bring the sweet-and-sour liquid to the boil, pour over the daikon and leave it to cool. Allow four rounds per person.

Assembly

Cut thin slices of Granny Smith apple and cut out rounds the same size as the daikon. Place a dot of sorrel sauce in the center of the plate and place the trout tartare on top. Alternate the apple slices and daikon rounds. Spoon a small quenelle of horseradish mousse in the center. Pipe a small dot of horseradish mayonnaise onto the apple and hazelnut cream onto the daikon. Finish with half a hazelnut, a borage leaf and a few drops of hazelnut oil.

Wine Pairing

Bernardus Sauvignon Blanc, Single Vineyard ‘Grive’, Monterey County, 2024.

The intimate counter-style dining room at Nami, Bernardus Golf’s Michelin-starred Nikkei restaurant. 
Open from Wednesday to Sunday. Photography by Bluemonque Creatives.