Recipes for 4 people:
Smoked and poached salmon trout
Ingredients
| 400g | skinless and boneless salmon trout fillet |
| 6g | smoked salt |
| ½ | small organic lemon |
Preparation
Cut the salmon trout lengthwise into 2 cm thick strips.
Season evenly with the smoked salt.
Grate the lemon zest with a fine grater.
Spread the lemon zest over the salmon trout strips and rub it in lightly.
Lay the plastic film on your work surface but do not separate it from the roll yet.
Now place a strip of fillet across the film and fold the fillet in tightly from the underside.
Now roll up the fillet very tightly and separate it from the roll.
Squeeze the overhanging sides of the plastic film and roll up very tightly and tie it into a knot.
Pour 2 liters of hot water from the tap into a suitable container and place the fillets in the hot water.
Let the water cool down completely, remove the fish, dry it and freeze it.
Frozen like this, the now perfect, round roll is easier to cut.
Cut the frozen rolls into 2-3 cm thick disks, cover them and place them in the refrigerator until ready to serve.
Beechnut beurre blanc
Ingredients
| 2 | shallots |
| ½ | clove of garlic |
| 1 tsp | black pepper, grinded |
| ½ | bay leaf |
| 5g | salt |
| 20g | butter |
| 25g | beechnuts, lightly roasted |
| 200ml | white wine, dry |
| 100ml | Noilly Prat |
| 1 tsp | Pernot |
| 300ml | fish broth, cold |
| 100 g | cold butter |
| 1 tbsp | lime juice |
| 1 tsp | Balsamico Bianco |
| 1 tbsp | crème fraîche |
Preparation
Roughly chop the vegetables and lightly sauté them in a little butter together with the beechnuts, season.
Deglaze with the alcohol and reduce by half.
Add the fish broth and simmer gently for 20 minutes.
Using a hand blender, gradually blend in the cold butter.
Add the remaining ingredients, mix again briefly and then strain the sauce through a sieve.
Wild herb oil
Ingredients
| 100 g | young spinach salad, washed |
| 75g | wild herb mix (from e.g. 1 part yarrow, 1 part burnet, 1 part chives, 1 part watercress) |
| 100ml | sunflower oil |
| 50ml | roasted beechnut oil |
Preparation
If necessary, pluck the wild herbs from the stems and wash them.
Then pat dry well.
Put all the ingredients in a Thermomix and blend very finely for 6 min at 80°C on the highest setting.
Strain through a very fine sieve and quickly refrigerate.
If you do not have a Thermomix, chop the herbs very finely and put everything together in a small saucepan.
Briskly bring to the boil and blend very finely with a hand blender.
Strain through a very fine sieve and quickly refrigerate.
Cucumber and radish cubes
Ingredients
| 50g | organic cucumber with peel |
| 60g | radishes, washed and without green |
Preparation
Cut the cucumber and radishes into 0.5 cm cubes.
Refrigerate until serving.
Fennel puree
Ingredients
| 1 | fennel |
| 2 | shallots |
| 60g | butter |
| 10g | salt |
| 100ml | white wine |
| 200ml | vegetable broth |
| 100ml | cream |
Preparation
Roughly chop the fennel and shallots.
Melt butter in a saucepan.
Add the vegetables and sauté until colourless, season.
Deglaze with white wine and boil down until very little wine is visible at the bottom.
Top up with the brroth and the cream, cover and cook until very soft.
Mix everything together to a fine puree.
Wild herbs to garnish
20 g wild herb mix as above
(from e.g. 1 part yarrow, 1 part burnet,
1 part chives, 1 part watercress)