Die Kürbiszeit ist in vollem Gange! Deshalb hat Sternekoch Dennis Puchert sich ein ganz besonderes WALDGOLD-Rezept überlegt

This salsa from star chef Dennis Puchert scores with the aromatic diversity of various wild herbs, which are highlighted by our cold-pressed beechnut oil. Quick and easy to prepare!

Sift the flour and baking powder into a bowl and add the salt and sugar and mix. Mix the oat milk, beechnut oil, vanilla pulp and lemon juice in a separate container. Add the oat milk mixture to the flour mixture and mix until smooth. Put the dough in the fridge for 20 minutes and preheat the oven to 180°C in the meantime. Thinly brush the madeleine molds with grease and divide the batter among the molds. They should be ¾ filled with batter. Bake in the preheated oven for 15-18 minutes (depending on the baking dish). When the madeleines start to turn slightly golden on the surface, remove the mold from the oven, turn out onto a cooling rack and let cool completely.

Cook delicious salmon trout with your beechnut oil. Cut the salmon trout lengthwise into 2 cm thick strips. Season evenly with the smoked salt. Grate the lemon peel with the help of a fine grater. Spread the lemon peel grate over the salmon trout strips and rub lightly.