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Smoked Trout with Horseradish Mousse, Pickled Daikon and Apple-Celery Vinaigrette
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1 uSmoked Trout with Horseradish Mousse, Pickled Daikon and Apple-Celery Vinaigrette
recept van
@johannes_gehrich
@johannes_gehrich
3 recepten
3 imports
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wat je nodig hebt
Ingrediënten
smoked trout fillet (skin removed, flaked into large pieces)Vis400 g
crème fraîche (cold)Zuivel200 g
horseradish (freshly grated)Groente en fruit20 g
lemon (juiced and zested)Groente en fruit1 stuk- daikon radish (peeled and thinly sliced)Groente en fruit300 g
rice vinegarVoorraadkast150 ml
waterOverig150 ml
sugarVoorraadkast60 g
saltKruiden en specerijen10 g
apple (cut into fine julienne)Groente en fruit1 stuk- celery stalk (cut into fine julienne)Groente en fruit2 stukken
olive oilVoorraadkast60 ml
Dijon mustardVoorraadkast10 g
chives (finely chopped)Groente en fruit10 g
black pepper (freshly ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
358kcal
- Koolhydraten
- 23 g
- Eiwitten
- 23 g
- Vetten
- 20 g
wat je gebruikt
Keukengerei
Mengkom ×3
Garde
Mandoline
Steelpan
Zeef
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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