John Myers
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Queen of Taunus Brooks Meets Queen of Reed (Sybille Schönberger)
The perfect queen of taunus brooks meets queen of reed (sybille schönberger) recipe with a picture and simple step-by-step instructions.
Salmon trout
- 600 g Salmon fillet without bones
- 2 Branches Thyme
- 1 Clove of garlic
- 20 g Butter
- Clarified butter
- Salt
- Pepper
asparagus
- 200 g Asparagus white
- 200 g Asparagus green
- 1 tbsp Edible flowers
- Butter
- Salt
- Pepper
- Sugar
Pearl barley
- 200 g Boiled pearl barley
- 0,5 Vegetable onion
- 0,5 Clove of garlic
- 0,25 tsp Fresh thyme
- Butter
- Salt
Lovage sauce
- 0,5 Onion
- 100 ml Poultry stock
- 1 Clove of garlic
- 2 Lovage fresh
- 150 ml Cream
- Salt
- Pepper
- Clarified butter
Salmon trout
- Season the fish with salt and pepper and fry in clarified butter on both sides. Add the butter, thyme and garlic (the butter must not burn). Briefly toss the fillet, take it out of the pan and let it rest in the oven at 60 ° C for 5 minutes.
asparagus
- First peel the white asparagus and peel only the lower half of the green asparagus. Then cut the asparagus into fine strips.
- Then fry them in a bit of butter until al dente, season and sprinkle with the flowers.
Pearl barley
- First cut the vegetable onion and the clove of garlic into fine cubes and also finely chop the thyme. Then sweat the onion and garlic cubes in (vegan) butter.
- Then add the pearl barley and thyme and mix everything together. Finally, season the whole thing with salt.
Lovage sauce
- Sweat the onion cubes in a little clarified butter and add the garlic and lovage. Pour the stock and cream on top and reduce to two thirds. Finally, strain the sauce through a sieve.
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