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Bell Pepper with Trout Cream, Crayfish Salad in Cucumber Cup and Shrimp in Sesame Coating

5 from 4 votes
Total Time 5 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 228 kcal

Ingredients
 

Shrimp balls

  • 150 g Fresh prawns
  • 1 tsp Dried ginger
  • 1 tbsp Sesame oil
  • 0,5 tbsp Soy sauce
  • 1 Egg yolk
  • 40 g Cornmeal

Crayfish salad

  • 3 Cucumber
  • 200 g Crayfish
  • 1 Shallot
  • 0,5 bunch Coriander
  • 2 tbsp White vinegar
  • 3 tbsp Sesame oil
  • 3 tbsp Chili sauce
  • 50 g Feta
  • 1 pinch Salt
  • Pepper

Garlic dip

  • 3 tbsp Mayonnaise
  • 150 g Double cream cheese
  • 100 g Creme fraiche Cheese
  • 100 g Sour cream
  • 0,5 Clove of garlic
  • 3 tbsp White balsamic vinegar
  • Sweetener

Trout cream in peppers

  • 200 g Smoked trout fillet
  • 50 g Cream cheese with herbs
  • 125 g Creme fraiche Cheese
  • 3 tsp Capers
  • Salt
  • Pepper
  • 0,5 Grated lemon peel
  • 5 Paprika
  • 5 Paprika

Buttermilk Bread

  • 500 g Flour
  • 1,5 packet Dry yeast
  • 500 g Buttermilk
  • 3 tsp Salt
  • 1 tsp Sugar

Instructions
 

Shrimp balls

  • Chop the prawns in a blender. In a bowl, combine the prawns, the chopped, dried ginger, oil, soy sauce and egg yolks. Then add the flour and stir. Shape the mixture into balls with your hands and roll them in sesame seeds. Fry all over in a pan in hot oil.

Crayfish salad

  • Wash and cut the crayfish. Chop the shallot. Wash and chop the coriander. Dice the feta and put everything together. Mix a sauce of oil, vinegar, chilli sauce and spices and turn everything in it. Cut the snake cucumbers into 10 cm pieces and scoop them out with a spoon, but leave them on the bottom for approx. 1-2 cm. Pour the lettuce into the cucumber cups.

Garlic dip

  • Mix all ingredients. Let the garlic steep and season it if necessary. (Liquid sweetener: about 3 dashes)

Trout cream in peppers

  • The peppers are 5 mini peppers and 5 hot, pickled cherry peppers. Core the mini peppers and cherry peppers. Puree the trout fillet with cream cheese and crème fraîche. Add the capers with the stock and season with spices. Pour the mixture into a cream spout and pour into the peppers.

Buttermilk Bread

  • Put the flour in a bowl. Make a well in the middle, then add the yeast and a little warm water. Add the buttermilk and stir everything together. Let the dough rise for 3-4 hours. Bake at 180 ° for 40-45 minutes.

Nutrition

Serving: 100gCalories: 228kcalCarbohydrates: 18.1gProtein: 8.4gFat: 13.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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