Entrée
Smoked Trout with Horseradish Mousse, Pickled Daikon and Apple-Celery Vinaigrette
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1 h
1 hSmoked Trout with Horseradish Mousse, Pickled Daikon and Apple-Celery Vinaigrette
recette de
@johannes_gehrich
@johannes_gehrich
3 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
smoked trout fillet (skin removed, flaked into large pieces)Poissons400 g
crème fraîche (cold)Produits laitiers200 g
horseradish (freshly grated)Fruits et légumes20 g
lemon (juiced and zested)Fruits et légumes1 morceau- daikon radish (peeled and thinly sliced)Fruits et légumes300 g
rice vinegarÉpicerie150 ml
waterAutres150 ml
sugarÉpicerie60 g
saltÉpices10 g
apple (cut into fine julienne)Fruits et légumes1 morceau- celery stalk (cut into fine julienne)Fruits et légumes2 morceaux
olive oilÉpicerie60 ml
Dijon mustardÉpicerie10 g
chives (finely chopped)Fruits et légumes10 g
black pepper (freshly ground)Épices2 g
par portion
Nutrition
358kcal
- Glucides
- 23 g
- Protéines
- 23 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Saladier ×3
Fouet
Mandoline
Casserole
Tamis
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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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