John Myers
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Pickled Char and Warm Smoked Trout from Spessart
The perfect pickled char and warm smoked trout from spessart recipe with a picture and simple step-by-step instructions.
For the char:
- 6 Pc. Char fillet
- 25 g Salt
- 15 g Sugar
- 5 g Pepper
- 3 tbsp Juniper
- 3 tbsp Mustard seeds
- 1 bunch Dill
- 2 Pc. Lemon zest
For the trout:
- 3 Pc. Brown trout
- 3 l Water
- 210 g Salt
- 100 g Juniper
- 100 g Mustard seeds
- 10 Pc. Bay leaves
For the mousse:
- 100 g Freshly grated horseradish
- 100 g Cream cheese
- 200 g Whipped cream
- 4 leaf Gelatin
- 1 packet Trout caviar
- 2 tbsp Lemon juice
- 1 tbsp Sugar
- 1 pinch Pepper
- 0,5 tsp Salt
For the foam:
- 1 bunch Dill
- 200 g Sour cream
- 100 g Cream cheese
- 100 ml Milk
- 10 g Lime oil
- 10 g Agave syrup
- 5 g Lemon juice
- 0,5 tsp Salt
Char:
- The fillets are carefully deboned with tweezers.
- Then each pair is individually wrapped tightly in cling film and placed on a plate. Now the 3 pairs z. B. weight down with milk carton and leave to pickle in the refrigerator for 24 hours. Turn 3-4 times.
- To serve, brush the stain off the char and cut into fine slices.
Trout:
- Put the trout in a brine with juniper, mustard and bay leaf for 6 hours.
- Dry the fish well and place them in the smoking oven with the smoking meal. The fish need about 20 minutes with 2 alcohol burners. You are done when the dorsal fin can be easily pulled out.
- To serve, fillet the trout and place the fillets on a plate.
Mousse:
- Soak the gelatine in a cup of cold water, remove it and then carefully (not too hot!) Heat it up with 3 tablespoons of cold water in a small saucepan and dissolve it. Then the gelatine is mixed with the cream cheese, horseradish, sugar, salt, lemon juice and pepper and the whipped cream is folded in.
- Brush 5 small (approx. 60 ml) molds with oil and fill them with half a teaspoon of trout caviar. Let the molds in the refrigerator for about 3 hours.
- To serve, turn the mousse onto the plate and garnish with the rest of the caviar and a sprig of dill.
Foam:
- Finely chop the dill. Mix half of the dill with the cream cheese, milk, lime oil, agave syrup, lemon juice, salt and pepper and put it through a sieve.
- Pour the mixture into the iSi Gourmet Whip and spray into a bowl. Mix with the rest of the dill and pour into a piping nozzle. To serve, sprinkle onto the foam on the plate.
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