John Myers
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Mountain Herb Salad, with Smoked Char Fillet
The perfect mountain herb salad, with smoked char fillet recipe with a picture and simple step-by-step instructions.
Char:
- 2 Pc. Brook trout
- Water
- Salt
- Incense flour
Dressing;
- 125 ml Beef broth
- 3 tbsp Raspberry vinegar
- 1 disc Garlic
- 1 tsp Mustard hot
- 6 tbsp Olive oil
- Salt
- Pepper from the grinder
Salad:
- 350 g Mixed salad
- Mountain herbs mixed
- Rocket
- Watercress fresh
- Radish sprouts
- 200 g Raspberries
- 100 g Horseradish
- 1 bunch Chives
- Soak the char overnight in brine (60 g salt per liter of water) so that they are completely covered. Remove from the brine, drain well and smoke over beech smoke at approx. 70-80 ° C until they have reached a golden brown color. If the dorsal fin and bones can be easily pulled out, they are done.
- For the salad dressing, puree the beef stock, vinegar, garlic and mustard with a hand blender. Gradually stir in the olive oil. Season to taste with salt, pepper and sugar.
- Clean, wash and spin dry the salad. Now the herbs (all man’s armor, motherwort, Quendel, Dost, Girsch, horn clover, red clover, white clover blossoms, bird vetch and mallow blossoms are suitable) wash and shake dry, pluck from the stalks and chop with the chives as desired. Salad, herbs and marinate the flowers with the dressing.
- Place the char fillets on the plate with the skin half rolled up. Garnish this with herbs and flowers and finally grate the horseradish root lightly over it.
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