John Myers
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Self-pickled Salmon Trout on Beetroot Bed with Horseradish Panna Cotta and Honey Mustard
The perfect self-pickled salmon trout on beetroot bed with horseradish panna cotta and honey mustard recipe with a picture and simple step-by-step instructions.
For the salmon trout:
- 2 tbsp Juniper berries
- 2 tsp Fennel seeds
- 2 tsp Mustard seeds
- 750 g Salmon trout fillet
- 3 tbsp Salt
- 6 tbsp Sugar
- 2 tbsp Fresh dill
- 2 tbsp Lemon zest
- 2 tbsp Orange zest
Honey mustard foam:
- 150 ml Cream
- 1 g Salt
- 1 g Pepper
- 20 ml White wine
- 50 g Dijon mustard
- 100 ml Fish stock
- 20 ml Vermouth
- 50 ml Creme Vega
- 30 g Fresh dill
- 1 g Cane sugar
Horseradish Panna Cotta:
- 5 leaves Gelatin white
- 75 g Freshly grated horseradish
- 300 g Creme fraiche Cheese
- Salt
- 2,5 tbsp Lemon juice
- 250 g Whipped cream
Beetroot bed:
- 5 Pc. Beetroot
- 0,5 tsp Coriander grains
- 2 tbsp Quittengelee
- 6 tbsp White wine vinegar
- Salt
- Pepper
- 3 tbsp Walnut oil
- 3 tbsp Sunflower oil
- 100 ml Water
Simple spelled root bread:
- 500 g Spelled flour type 630
- 100 g Wholemeal spelled flour
- 15 g Salt
- 7 g Dry yeast
- 1 tbsp Maple syrup
- 360 ml Lukewarm water
Salmon trout:
- The day before, roast the juniper berries, fennel seeds and mustard seeds in a pan without fat.
- Finely grind the spice mixture in a mortar. Wash the trout fillet and pat dry. Mix the salt, sugar, spice mixture, dill and lemon and orange peel in a small bowl.
- Brush the trout fillet with it on all sides, wrap it in cling film and let it steep in the refrigerator overnight.
- Before serving, wash the marinade off the fish.
- Cut the trout fillet off the skin in strips and serve.
Honey mustard foam fish stock:
- Finely puree the white wine, vermouth, Dijon mustard and the dill. Add the cream and creme Vega and season with the spices.
- Strain through a fine sieve and pour into a cream siphon. Screw a cream charger onto the device and shake vigorously.
- Keep refrigerated until use.
Horseradish Panna Cotta:
- Soak the gelatine in cold water. Peel the horseradish thinly with a peeler and grate finely on a grater.
- Mix the horseradish and creme fraiche, season well with salt and lemon juice. Dissolve the gelatine dripping wet in a saucepan over low heat.
- Stir some horseradish cream into the liquid gelatine. Stir this mixture into the rest of the cream. Then chill. Whip the cream.
- As soon as the horseradish cream begins to set, carefully fold in the cream. Fill the mass into silicone molds rinsed with cold water and refrigerate for at least four hours.
- For better serving, freeze for an hour, remove from the molds and thaw about an hour before serving.
Beetroot bed
- Wash fresh beetroot and cook in salted water for about 35 minutes, depending on the size, rinse with cold water and peel (caution, it stains! Better to wear gloves).
- Slice thinly on a grater. Finely crush the coriander seeds in a mortar. Mix with quince jelly, vinegar, salt and pepper.
- Slowly suppress oils. Stir in 100 ml of water and mix with the beetroot. Let it flow.
Spelled root bread:
- For the spelled root bread, knead all ingredients with 360 ml of lukewarm water for ten minutes to form a smooth dough.
- Then let rise in a warm place covered for three hours. Then divide the dough into 3 parts, twist and place in a baguette tin. Let rise covered for 20 minutes.
- Preheat the oven to 240 ° C. Place a bowl of water in the lower part of the oven.
- Bake the bread for 15 minutes. Then reduce the temperature to 190 ° C and bake the bread for another ten minutes to the end.
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