John Myers
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Lukewarm Smoked Trout Fillet with Caviar
The perfect lukewarm smoked trout fillet with caviar recipe with a picture and simple step-by-step instructions.
for the trout fillet
- 4 piece Mildly smoked trout fillet
- 1 teaspoon Trout caviar
- 1 tablespoon Marinated wild herbs
for the red beet thaler
- 1 half small Beetroot (beetroot) cooked
- 0,5 liter White wine
- 1 sake Star anise
- 3 piece Juniper berries
- 3 piece Elderberry syrup
- 3 piece Balsamic white
- 3 piece Lemon juice
- 3 piece Sugar
- 1 pinch Salt
for the sour cream tartlets
- 150 g Sour cream
- 100 g Creme fraiche Cheese
- 3 leaf Gelatin
- 1 Small piece Sliced salt lemon pickled
- 1 Small piece Sugar
- 1 Small piece Cream
- 50 ml Cream f. gelatine
- 50 ml Marinated lamb’s lettuce
Prepare beets
- wash the beetroot, have it and wrap it in aluminum foil – cook in the oven at 120 degrees for about 1 hour – peel the fully cooked beetroot and cut into slices – put the slices in the marinade overnight – cut out circles before serving
Marinade for beetroot thalers
- Reduce the white wine with star anise and juniper berries by half – season with elderberry syrup, white balsamic lemon juice, sugar and a pinch of salt
Sour Cream Tart
- Mix the sour cream, creme fraiche, lemon, cream, sugar and salt lemon – heat a little cream and dissolve the leaf gelatine in it – add to the sour cream mixture – stir everything vigorously and season again – fill in silicone molds – for at least 3-4 hours. refrigerate
completion
- heat the trout fillets in the oven preheated to 50 degrees – put the cut beetroot circles on the plate – take the sour cream tartlets out of the silicone molds, place on the beetroot thalers and put some trout caviar on top – take the trout fillet out of the oven and add it – Marinate the wild herbs and spread on the plate – marinate the lettuce and serve with it
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