Remembrance Cards A Year After A Death

end road!

With Noel and even painted protest signs. Now, here again worked properly in the kitchen. Susan and I are from the - and I stress at this point in particular - back earned holiday, and despite some obstacles amount on arrival and departure as unexpectedly blocked passes Navi stupid! engines or striking a good recovery, so that even the interns organized chaos no longer brings out the rest. And while Gottfried as a penalty for his work Zwergerlaufstand clean up the 180 ° cookbook archive is cooked here sometimes really expensive.

A variation of a recipe from my current favorite cookbook, Harald proboscis country kitchen. Three kinds of trout: trout tartare with Remouladenmousse, Sousvide trout cooked with nutmeg foam, fried trout + cucumber salad, cucumber jelly.

labor intensive and not suitable for beginners, but more than worth the effort I think. Unfortunately, only the tartare with the mousse, the cucumber salad, cucumber jelly and nutmeg foam to be prepared. Everything else needs to be done very shortly before serving. Therefore recommended for a menu before a nice (and fully prepared) Amuse and almost completely finished the main course. Or you only do one or two of the components ...

quantities for 4 as a starter

trout tartare with Remouladenmousse

150g fresh trout fillets, boned and skinned, in very fine cubes

1 boiled egg, finely

½ teaspoon chopped capers

½ spring onion, finely chopped take a little quiet green part 1 teaspoon finely diced

lemon fillet 1 tbsp sunflower oil

pepper, salt

all ingredients together and season to taste with salt and pepper. The Tatar rings complete set (diameter 4-5 cm) and in the refrigerator.

1 boiled egg, finely diced

½ teaspoon Dijon mustard

1 dash lemon juice

½ shallot, finely diced

2 tablespoons chopped chives

pepper, salt

4 tablespoons mayonnaise

½ gelatine leaves

4 tablespoons whipped cream

from all the ingredients to produce a strong flavored mayonnaise including the tartar sauce. The gelatin in a little hot water, dissolve and mix well. Similarly, the whipped cream. Fill on the tartar and make cold again. cause

before serving with bread crumbs and a little trout caviar egg yolk,

Sousvide cooked trout with nutmeg foam

2 medium trout fillets (about 300g)

1 tablespoon chopped dill and parsley

salt, allspice, pepper

Both fillets seasoning on the meat side . A fillet cover with the herbs, the other to fold (skin side out) and tightly in plastic wrap, then wrap in aluminum foil or vacuum sealing. Mr. trunk all cooked then at 90 ° for 4-6 minutes to a core temperature of 42 °. I'm at a lower temperature (55 °) 10 minutes pre-cooked, all unpacked and given very briefly in a pan with foaming butter, the trout skin because I do not limp so amazing find.

fry glassy foam for the nutmeg ½ finely diced shallot in butter, sauté ½ tablespoons pulverized mace and briefly with. Pour 30cl Riesling and fill with 80 ml chicken broth and cream. Ca. 7 min. let simmer mix, and pass. aufmixen before serving with butter.

fried trout with cucumber salad

1 smoked trout fillet

flour, preferably double-grip

bread crumbs 1 egg

½ cucumber (Organic, so the shells can be used. Look handsomer)

3 tablespoons white wine vinegar

2 tablespoons cold-pressed sunflower oil

½ -1 teaspoon maple syrup

1 pinch salt

Cut the cucumber into slices from the remaining ingredients and stir a marinade to marinate the cucumber slices in short.

bread smoked trout and fry until golden brown in butter. Serve on the cucumber slices.

cucumber jelly

¼ Biogurke (about 120g) with shell

3 tablespoons yogurt (3.5% fat)

½ tablespoons Ricard

a branch each dill and parsley

salt 1 dash lemon juice

1.5 sheets of gelatin

except the gelatin and Ricard puree everything finely and sieve. Strong Season with salt. Soak the gelatin and dissolve dripping wet with Ricard and toss with cucumbers mass. Place in a flat with plastic wrap and lined tin in the refrigerator lassen.Vor be cut into cubes and serving, garnish with dill.