John Myers
Contents
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Ingredients
the herb butter
- 125 g Butter, room temperature
- 2 piece Garlic cloves, finely chopped
- 1 handful Fresh herbs - ground elder, borage, maggi, chervil, parsley, rocket
- 1 pinch Salt
- 1 pinch Black pepper from the mill
the trout mousse
- 1 disc Whole grain bread or pumpernickel
- 2 piece Smoked trout fillets
- 1 piece Fresh and small onion
- 50 ml Cream 30% fat
- 1 sheet Gelatin white
- 2 leaves Giersch
- 2 teaspoon Trout caviar
Asparagus and Potato Salad
- 2 piece Potatoes
- 5 Rods Asparagus green
- 1 tablespoon Grained vegetable broth *
- 1 tablespoon Sunflower oil
- 1 pinch Salt
- 1 pinch Black pepper from the mill
- 1 pinch Sugar
- 0,5 tablespoon White wine vinegar
Instructions
the herb butter
- Clean and finely chop the herbs - all from my garden. Peel the garlic cloves and mince them as well.
- Mix the herbs and garlic well with the soft butter and season with salt and pepper. Put in a cool place.
the trout mousse
- Soak the gelatine in a little cold water, let it swell, squeeze it out and let it melt over a low heat.
- Peel the onion and cut into large pieces. Puree together with the cream and the trout fillets with the magic wand. Seasoning is almost unnecessary here, because the fish fillets are quite salty.
- Add one tablespoon of this mixture to the liquid gelatin and stir well. Now everything back to the rest of the trout sauce and mix.
- Using the dessert rings, cut out two circles from the slice of wholemeal bread and spread the fish mousse on top. Put in a cool place.
the asparagus and potato salad
- Peel and dice the potatoes (approx. 1 x 1 cm), cut off the ends of the asparagus and cut oblique pieces.
- Put the grained vegetable stock in a saucepan - I also used the stalks of the herbs from the herb butter - add a little water and first boil the potato cubes until they are almost soft, then add the asparagus. Turn off the stove and let the asparagus soften with the remaining heat.
- Drain the water - I drank it - remove the remains of the herb stalks and marinate the vegetables with oil, pepper, salt, sugar and vinegar.
serving
- Remove the trout tartlets from the dessert rings with a sharp knife, place a sheet of groundgrass on top and garnish with some trout caviar.
- Melt 2 tablespoons of the herb butter. Arrange the salad next to the tartlets and pour the liquid herb butter over them.
- * Link to spice mixes: Granulated vegetable broth
Nutrition
Serving: 100gCalories: 338kcalCarbohydrates: 8.6gProtein: 9.5gFat: 29.8g
