John Myers
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Carottes Au Lait with Trout Pralines
The perfect carottes au lait with trout pralines recipe with a picture and simple step-by-step instructions.
Carrotes au lait
- 500 g Carrots
- 50 g Ginger
- 1 tbsp Oil
- 1 Cinnamon stick
- Salt
- 150 ml White wine dry
- 800 ml Vegetable broth
- 3 tbsp Maple syrup
- 300 ml Cream
- 150 g Creme fraiche Cheese
Trout chocolates
- 3 piece Trout fillet
- 150 g Cream cheese
- 1 tsp Lemon juice
- Salt
- Pepper
- 2 tbsp Wasabi peanuts
- 4 tbsp Walnuts
- 1 bunch Chives
Carrotes au lait
- First clean, peel and cut the carrots. Then peel the ginger and cut it into pieces. Then heat the oil in a saucepan and sauté both the carrot and ginger pieces in it. Deglaze the whole thing with white wine and add a cinnamon stick. Let everything boil down a little and then pour in the vegetable stock. Simmer the soup over medium heat until the carrots are tender. Then remove the cinnamon stick, add the crème fraîche and finely puree the soup.
- Season the whole thing with maple syrup and salt and then strain it through a sieve. Finally, foam up the cream and add it as well.
Trout chocolates
- Cut the trout fillets into small pieces and then knead with the cream cheese, salt, pepper and lemon juice. Then shape hazelnut-sized balls from this mixture with wet hands. Then put the walnuts and wasabi peanuts in a freshness bag and chop up (e.g. with a meat tenderizer). Then cut the chives into fine rings, mix with the nuts and bread the cream cheese balls in them.
- Serve the soup in cups, arrange a trout praline on each carrot slice and serve with the soup.
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