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Smoked Trout with Horseradish Mousse, Pickled Daikon and Apple-Celery Vinaigrette
1 hPara 4Nutri-Score C€€€
C
1 h
1 hSmoked Trout with Horseradish Mousse, Pickled Daikon and Apple-Celery Vinaigrette
receta de
@johannes_gehrich
@johannes_gehrich
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
smoked trout fillet (skin removed, flaked into large pieces)Pescado400 g
crème fraîche (cold)Lácteos200 g
horseradish (freshly grated)Frutas y verduras20 g
lemon (juiced and zested)Frutas y verduras1 pieza- daikon radish (peeled and thinly sliced)Frutas y verduras300 g
rice vinegarDespensa150 ml
waterOtro150 ml
sugarDespensa60 g
saltEspecias10 g
apple (cut into fine julienne)Frutas y verduras1 pieza- celery stalk (cut into fine julienne)Frutas y verduras2 piezas
olive oilDespensa60 ml
Dijon mustardDespensa10 g
chives (finely chopped)Frutas y verduras10 g
black pepper (freshly ground)Especias2 g
por ración
Nutrición
358kcal
- Carbohidratos
- 23 g
- Proteínas
- 23 g
- Grasas
- 20 g
lo que usará
Utensilios
Bol ×3
Varillas
Mandolina
Cazo
Tamiz
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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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