John Myers
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Beetroot Lamb’s Lettuce with Trout Mousse and Sweet Potato Rolls
The perfect beetroot lamb’s lettuce with trout mousse and sweet potato rolls recipe with a picture and simple step-by-step instructions.
For the mousse:
- 300 g Smoked trout
- 100 ml Sweet cream
- 1 Pc. Horseradish fresh
- 100 g Yogurt
- 1 leaf Gelatin
- 50 ml Lemon juice
- Trout caviar
For the salad:
- 300 g Beetroot fresh
- 2 tbsp Rapeseed oil
- Salt and pepper
- 1 tbsp Apple syrup
- 200 g Lamb’S lettuce
- 1 tbsp Dijon mustard
- 2 tbsp Red wine vinegar
- 1 tbsp Pumpkin seed oil
- 1 tbsp Sweet cream
Sweet Potato Roll:
- 100 g Sweet potato
- 250 g Wheat flour
- 0,5 packet Dry yeast
- 0,5 tsp Turmeric
- 0,5 tsp Salt
- 150 ml Carrot juice
- 50 ml Rapeseed oil
Mousse:
- Puree the fish fillets with the hand blender until smooth. Then whip the cream until stiff and finely grate the horseradish root. Then stir the yogurt with a teaspoon of horseradish and the gelatin powder for about 1 minute. Fold in the cream and season with yuzu or lemon juice, chill.
Salad:
- For the salad, first wash, peel and cut the beetroot into cubes about 1 cm in size. Braise the cubes in 1 tablespoon of oil, season with salt and pepper. Then pour in some water and cover and cook over low heat for about 20 minutes. Season to taste with apple juice and a little vinegar, allow to cool.
- Clean and wash the lamb’s lettuce. For the dressing, mix the beetroot stock with the mustard, vinegar, 1 tablespoon of rapeseed and pumpkin seed oil, cream, salt and pepper.
- Mix the lamb’s lettuce with the dressing before serving. Arrange the lamb’s lettuce and the beetroot cubes on half of the plate. Using a wet spoon, cut off two dumplings of trout mousse per plate. Garnish with trout caviar and grated horseradish.
Sweet Potato Roll:
- Wash, clean, peel and finely grate the sweet potatoes. Then mix the flour, yeast, turmeric and salt well. Gradually knead in the carrot juice and oil until an elastic but malleable dough is formed. Then knead the grated sweet potato into the dough and let rise in a warm place for 1 hour.
- In the meantime, line a baking sheet with parchment paper. Shape the dough into approx. 30 mini rolls, distribute them on the tray and cut them crosswise. Put the tray in the cold oven, heat it up to 200 degrees and bake until golden yellow for 20-25 minutes.
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