Trout filet with potato mousse

Name: Trout filet with potato mousse
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Potatoes; 7-10 Tbsp Salt; 2 TABLESPOONS Vinegar or lemon juice; 7-10 Tbsp sugar, white pepper; 2 TABLESPOONS Oil (e.g. olive oil); 1 (100 g) Carrot; 100 g Lettuce (e.g. rocket); 125 g smoked trout fillets; 4 TSP Trout caviar; 7-10 Tbsp Dill and coloured pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Potatoes
7-10 Tbsp Salt
2 TABLESPOONS Vinegar or lemon juice
7-10 Tbsp sugar, white pepper
2 TABLESPOONS Oil (e.g. olive oil)
1 (100 g) Carrot
100 g Lettuce (e.g. rocket)
125 g smoked trout fillets
4 TSP Trout caviar
7-10 Tbsp Dill and coloured pepper

Directions

1
Peel and wash the potatoes and cut them into large pieces. Cover and cook in boiling salted water for about 15 minutes
2
Mix vinegar, some sugar, salt and pepper. fold in the oil
3
Peel, wash and roughly grate the carrot. Clean, wash and drain the salad and pluck into pieces. Cut trout fillets diagonally into pieces. Arrange with salad on plates
4
Drain the potatoes, sprinkle with some marinade and press through a potato ricer. Add the potato mousse to the plates. Spread carrots over it, drizzle with the rest of the marinade. Add trout caviar and garnish with dill and coloured pepper if desired
5
Drink: cool white wine or dry sherry