in Recipes

Smoked trout fillet with pear in hazelnut pancake à la Didi

updated

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Ingredients for 1 servings:

  • 1 pancake (hazelnut pancake à la Didi, see CK)
  • tbsp crème fraîche
  • 1 trout(s), smoked
  • 1 pear(s) (Williams Christ)
  • 10 g butter
  • 10 g Parmesan
  • 10 g almond flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Skin and fillet the trout. Peel the pear and slice it thinly with a vegetable peeler. Spread the pancake with crème fraîche. Arrange the smoked trout fillet on top and top with the pear strips. Roll up the pancake. Grate the Parmesan cheese into the butter and knead the two together. Spread the rolled-up pancake thickly with the Parmesan butter. Finally, sprinkle with sliced ​​almonds. Bake the pancake roll in a preheated oven at 180°C (convection oven) for 10 minutes. Then turn on the grill for another 5 minutes at 180°C. Cut the roll diagonally into two pieces, arrange and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Smoked trout fillet with pear in hazelnut pancake à la Didi