Contents
show
Ingredients
For the char terrine:
- 8 leaves Savoy cabbage leaves
- 12 Pc. Wild garlic leaves
- 4 Pc. Char fillets
- 2 Pc. Egg yolk
- 150 ml Cream
- Cream
- Pepper
- Nutmeg
- Dill
- Paprika powder
- Lemon zest
For the pear foam:
- 0,5 Pc. Pear Nashi fresh
- 150 ml Pear juice
- 1 tbsp Pear Marmelade
- 4 Pc. Sprigs of thyme
- 75 ml Cream
- 1 tsp Salt
- 2 tsp Agar-agar
For the radish salad:
- 2 bunch Radish
- 75 g Blue cheese
- 5 Pc. Leaves of radishes
For the dressing:
- Olive oil
- White balsamic vinegar
- Garlic
- Honey
- Mustard medium hot
- Salt
- Pepper
- Paprika powder
- Parsley
For the blue cheese bread:
- 400 g Wheat flour
- 20 g Yeast
- Salt
- Paprika powder
- Pepper
- 0,4 l Water and milk lukewarm
- 125 g Gorgonzola
- 0,5 Pc. Onion
- 2 Pc. Boiled potatoes
Instructions
For the char terrine:
- Blanch the savoy cabbage leaves in a saucepan with a little salt for about 5 minutes, rinse with cold water and remove the thick stems, then lay out overlapping on cling film.
- Process 3 / 4 of the char, egg yolk, spices and cream into a fine farce. Pour the farce onto the savoy cabbage leaves and smooth out.
- Then lay out the wild garlic leaves overlapping in the middle and place thin strips of the rest of the fish on top.
- Then roll everything up tightly lengthways, like a strudel, so that there are no more air bubbles. Put in a terrine dish and place it in a sufficiently large casserole dish with a high rim.
- Fill up to ¾ the height of the terrine dish with almost boiling water. Poach in the middle of the oven preheated to 100 ° C for 40-50 minutes.
- Let the terrine cool down and carve it. It can be served lukewarm or cold.
For the pear foam:
- Cut the Nashi pear into small pieces and heat it with the pear juice, jam and spices in a saucepan for about 3 minutes. Add the cream and bring to the boil with the agar-agar for approx. 2 minutes.
- Pour the mixture into a cream dispenser and let it cool in the refrigerator. Shake vigorously before serving and serve with the desired nozzle.
For the radish salad:
- Clean and wash the radishes and then fry them in a pan with a little vegetable oil. Simmer for about 10-15 minutes until the color of the peel lightens slightly.
- Meanwhile, dice the pear and cheese and mix the dressing together. Mix all ingredients well and add the warm radishes.
- Optionally, the chopped radish leaves can be sprinkled over the salad as a fresh note.
For the blue cheese bread:
- Preheat the oven to 60 ° C top / bottom heat. Mash the boiled potatoes with the milk-water mixture and knead into a dough with the flour, yeast, salt and spices in a bowl.
- If this comes off the edge of the bowl, add either a little more flour or lukewarm milk as required.
- Now cover the bowl with a cloth and let the dough rise in the warm oven for about 20 minutes. In the meantime, fry the onions until golden brown and chop the Gorgonzola.
- Let the onions cool down a little and work into the dough with the Gorgonzola and let it rise again.
- Put the dough into the desired shape on baking paper and bake at 180 ° C (middle rail) for 50 minutes.
- It should be slightly crispy on the outside and still give way nicely on the inside. Tastes lukewarm as well as chilled
Nutrition
Serving: 100gCalories: 277kcalCarbohydrates: 30.6gProtein: 9.6gFat: 12.8g