Trout gnocchi in caviar vinaigrette

Name: Trout gnocchi in caviar vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Trout filet; 75 g Fresh cream; 1 TABLESPOON grated horseradish (glass); several sheets Picking salad; 2 Tomatoes; 1/2 Pot of chervil; 1 TABLESPOON Trout caviar; 6 TABLESPOONS Red wine vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Trout filet
75 g Fresh cream
1 TABLESPOON grated horseradish (glass)
several sheets Picking salad
2 Tomatoes
1/2 Pot of chervil
1 TABLESPOON Trout caviar
6 TABLESPOONS Red wine vinegar
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar

Directions

1
Cut the trout fillets roughly and puree them. Stir in crème fraiche. Season to taste with horseradish and chill. Clean and wash the salad and pluck into bite-sized pieces. Line plates with it. For the vinaigrette, clean, wash and quarter the tomatoes. Remove seeds. Cut the fruit flesh into small cubes. Pluck the chervil leaves from the stalks. Mix prepared ingredients and caviar in vinegar and oil. Season with salt, pepper and sugar. Form trout mousse with 2 tablespoons into cams and arrange on the salad. Spread the vinaigrette over the salad
2
Dishes: Wedgwood
3
Small plate: ASA
4
Cloth: Baier nickel
5
Cutlery: Christofle