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Smoked Trout with Horseradish Mousse, Pickled Daikon and Apple-Celery Vinaigrette
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1 Std.Smoked Trout with Horseradish Mousse, Pickled Daikon and Apple-Celery Vinaigrette
rezept von
@johannes_gehrich
@johannes_gehrich
3 Rezepte
3 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
smoked trout fillet (skin removed, flaked into large pieces)Fisch400 g
crème fraîche (cold)Milchprodukte200 g
horseradish (freshly grated)Obst & Gemüse20 g
lemon (juiced and zested)Obst & Gemüse1 Stück- daikon radish (peeled and thinly sliced)Obst & Gemüse300 g
rice vinegarVorräte150 ml
waterAndere150 ml
sugarVorräte60 g
saltGewürze10 g
apple (cut into fine julienne)Obst & Gemüse1 Stück- celery stalk (cut into fine julienne)Obst & Gemüse2 Stücke
olive oilVorräte60 ml
Dijon mustardVorräte10 g
chives (finely chopped)Obst & Gemüse10 g
black pepper (freshly ground)Gewürze2 g
pro Portion
Nährwerte
358kcal
- Kohlenhydrate
- 23 g
- Eiweiß
- 23 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Rührschüssel ×3
Schneebesen
Gemüsehobel
Stielkasserolle
Sieb
Schritt für Schritt
Zubereitung
- Schritt 1
Pickle the daikon
- Warm the rice vinegar, water, sugar and salt in a saucepan until dissolved, then cool.
- Slice the daikon thinly on a mandoline and pack into a bowl.
- Pour over the pickling liquid and leave to pickle.
- Schritt 2
Make the horseradish mousse
- Whip the cold crème fraîche to soft peaks.
- Fold in the grated horseradish, lemon juice and zest.
- Season with salt and pepper and keep cold.
- Schritt 3
Prepare the apple-celery vinaigrette
- Whisk the olive oil, Dijon mustard and lemon juice into an emulsion.
- Add the julienned apple and celery and toss to coat.
- Finish with chopped chives.
- Schritt 4
Plate the dish
- Drain the pickled daikon.
- Arrange the flaked smoked trout on plates.
- Pipe or spoon the horseradish mousse alongside, add the pickled daikon and spoon over the apple-celery vinaigrette.
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