John Myers
Contents
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Ingredients
- 4 Pc. Brook trout fillet
- 0,5 tsp Pepper
- 1 tsp Mustard seeds
- 3 tbsp Salt
- 1 tsp Sugar
- 1 Pc. Juniper berries
- 1 Spr Gin
- 1 Spr Lemon juice
- Bio lemon zest
- 1 Bd Parsley
- 1 Bd Dill
- 1 Msp Horseradish
- 1 Sch. Cream
- 2 tsp Yogurt
- 1 Msp Dijon mustard
- 1 Do. Vegetarian caviar
- Chili threads
- Bread chips
Instructions
- Debone the char and remove the skin. Grind the pepper, mustard seeds, salt, sugar and juniper berries in a mortar. Chop the dill and parsley, mix two thirds of each of the chopped herbs with the spices, grate in the lemon peel, mix everything with gin and rub the raw fish fillets with the resulting marinade. Then put them in cling film in the refrigerator for at least 3 hours.
- In the meantime, peel and dice the cucumber. For the horseradish sauce, mix the yoghurt with milk, a pinch of salt, lemon zest, mustard and horseradish, mix two thirds of the sauce with the cucumber cubes and also chill for 3 hours.
- After three hours, roughly remove the stain from the char and cut into small cubes to make tartare. Place the tartare in the middle of the plate and spread the cucumber salad on top. Garnish with chilli threads, bread chips and caviar if you like.
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 16.7gProtein: 2.9gFat: 4.3g
