Cured Trout

CuredTrout_001

Cured trout

Ingredients

  • 500g trout filet
  • 60 ml red beetroot juice
  • 2 tablespoons of grated rind of lemon
  • ½ bunch of dill
  • 2 tablespoons of sea salt
  • 2 tablespoons of sugar
  • A couple of fennel seeds

Instructions

  • roast fennel seeds in a pan (without oil)
  • grind fennel seeds and sea salt in a mortar
  • add sugar, dill and rind of lemon into the mortar
  • coat the filets with beetroot juice
  • gently massage brine into the filets
  • put filets into a flat bowl and weight them down with a plate or similar for min. 4 hours

 

Apple-Fennel Carpaccio

Ingredients

  • 1 fennel
  • 2 apples
  • 2 tablespoons of apple juice
  • 1 teaspoon of mustard (grainy)
  • 1 tablespoon of vinegar (Balsamico Bianco)
  • 1 tablespoon of veg. oil
  • 1 teaspoon of honey
  • juice of 1 fresh lemon
  • dash of salt
  • dash of pepper
  • dash of dill

Instructions

  • vinaigrette
    • mix vinegar, honey, mustard, salt and pepper
    • add apple juice and mix
    • add oil and mix
  • grate apples and fennel (with a mandolin cutter)
  • mix apples, fennel and vinaigrette
  • add lemon juice and mix
  • add a bit of dill before serving

 

Horse Radish Crème

Ingredients

  • 250g Crème fraîche
  • juice of 1 fresh lemon
  • fresh horse radish
  • dash of salt
  • dash of pepper
  • dash of sugar

Instructions

  • mix grated horse radish and Crème Fraîche
  • add lemon juice and mix
  • add salt, pepper and sugar and mix
  • use decorating bag for placing the crème on the plates