John Myers
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Bell Pepper with Trout Cream, Crayfish Salad in Cucumber Cup and Shrimp in Sesame Coating
The perfect bell pepper with trout cream, crayfish salad in cucumber cup and shrimp in sesame coating recipe with a picture and simple step-by-step instructions.
Shrimp balls
- 150 g Fresh prawns
- 1 teaspoon Dried ginger
- 1 tablespoon Sesame oil
- 0,5 tablespoon Soy sauce
- 1 piece Egg yolk
- 40 g Cornmeal
Crayfish salad
- 3 piece Cucumber
- 200 g Crayfish
- 1 piece Shallot
- 0,5 bunch Coriander
- 2 tablespoon White vinegar
- 3 tablespoon Sesame oil
- 3 tablespoon Chili sauce
- 50 g Feta
- 1 pinch Salt
- Pepper
Garlic dip
- 3 tablespoon Mayonnaise
- 150 g Cream cheese double cream setting
- 100 g Creme fraiche Cheese
- 100 g Sour cream
- 0,5 piece Clove of garlic
- 3 tablespoon 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 teaspoon Capers
- Salt
- Pepper
- 0,5 piece Grated lemon peel
- 5 piece Paprika
- 5 piece Paprika
Buttermilk Bread
- 500 g Flour
- 1,5 packet Dry yeast
- 500 g Buttermilk
- 3 teaspoon Salt
- 1 teaspoon Sugar
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.
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