Iintlobo ezimbini zeFestive zeTrout kwiBeetroot Carpaccio

Gcoba i-trout entsha kunye nemifuno kunye negalikhi eqoshiwe, ixesha ngetyuwa kunye nepepper, faka i-aluminium foil kwaye ushiye ukuphumla efrijini.

Sika i-baguette ibe malunga. Izilayi ze-2 cm ububanzi kwaye usasaze i-cheese cream yebhokhwe phezulu. Emva koko, beka i-1-2 yebhokhwe ye-thalers kwisilayi ngasinye se-baguette. Ukongeza, usasaze ubusi obuthile kunye nerosemary ecolekileyo egayiweyo kwi-thaler ye-cheese.

Kwi-sauce ye-raspberry, xuba izithako ezikhankanywe ngasentla, i-puree, i-sieve kunye nexesha kunye noshukela (okanye iviniga).

Ngoku pheka i-trout efakwe kwi-oven kwi-120 ° C ngeyure enye kwaye ugcwalise i-trout etshayiweyo (ukuba kuyimfuneko). Sika i-beetroot ibe ngamaqhezu amahle kakhulu kwaye ulungelelanise kwi-plate. Geza i-rocket kwaye uyilungiselele phezu kwe-beetroot njengendlwane ephakathi. Gcoba i-feta cheese phezu kwe-beetroot kwaye usasaze i-raspberry sauce phezu kwayo.

Beka i-crossini yebhokhwe ehovini kunye neentlanzi ze-10 imizuzu. Emva koko i-foam i-2 teaspoon ye-horseradish kunye ne-50 ml yekhilimu. Ngokukhawuleza ukuba i-trout egcweleyo iphekwe, yifake kwaye uyikhonze kunye ne-trout etshayiweyo kwi-rocket nest. Gcoba i-trout kunye ne-foam ye-horseradish.

Ekugqibeleni, gcoba i-crossini yebhokhwe egqityiweyo kwisitya ngasinye, sebenzisa i-crossini eyongezelelweyo kwi-plate eyongezelelweyo kwaye i-starter ilungile.