Salmon trout with juniper cream
easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp - 1-2 stems of sage
- 7-10 Tbsp - 1 organic lime or lemon
- 7-10 Tbsp - 1 truite saumonée prête à cuire (environ 1 kg)
- 7-10 Tbsp - 6 tablespoons liquid honey
- 7-10 Tbsp - 3-4 tablespoons coarse sea salt
- 7-10 Tbsp - 1 tablespoon juniper berries
- 7-10 Tbsp - 1 tablespoon wheat grain
- 7-10 Tbsp - approx. 50 g fresh horseradish (alternatively 2-3 tablespoons grated)
- 7-10 Tbsp - 250 g whipped cream
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - Cling film
Directions
- 1
Wash the sage and lime and dab dry. Grate some peel from one half of the lime. Halve the lime and squeeze the grated half. Fillet the trout and brush the meat side of the fillets with honey.
- 2
Sprinkle with salt and lime zest. Place 1 sage stalk on 1 fillet. Place the fillets with the meat side on top of each other, wrap tightly in foil. Place between two breakfast boards and weigh down with a tin, for example.
- 3
Stain overnight in the refrigerator.
- 4
Grind juniper finely in a mortar, sprinkle with grain and leave to swell for about 15 minutes. Peel horseradish and grate finely. Whip cream until stiff. Horseradish and juniper mixture.
- 5
underneath. Season to taste with salt, pepper and 1-2 tablespoons lime juice.
- 6
Cut the remaining lime into thin slices. Filets.
- 7
rinse and pat dry. Cut trout meat diagonally in thin slices from the skin. Garnish with slices of lime and the rest of sage. Add juniper cream. Tastes good with farmhouse bread and salad.
- 8
Drink tip: white wine, e.g. Riesling.
Nutrition Facts
430 kcal
18 g
25 g
30 g
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