Winter salad with trout noodles

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Roughly dice trout fillets. Peel shallot and cut into fine cubes. Heat a saucepan with 1 tablespoon of oil and sauté the diced shallots over medium heat until translucent. Add the trout pieces, fry briefly and deglaze with vermouth. Add milk and 100 g cream. Simmer for about 15 minutes, stirring occasionally. Mix finely with a hand blender and season to taste with a dash of lemon juice and salt. Pass through a fine sieve into a bowl. Squeeze the gelatine, stir into the trout mixture, dissolve and allow to cool. In the meantime, whip 300 g cream until stiff and fold into the cold mixture. Chill the trout mousse for about 5 hours. In the meantime, clean the chicory and radicchio, divide into individual leaves, wash and dab dry. Clean, wash and spin-dry lamb's lettuce. Mix vinegar, sugar and mustard well in a bowl. Gradually fold in 4 tablespoons of oil, season to taste with salt, pepper and sugar. Cut off 3 dumplings of trout mousse with a warm tablespoon each and put them on the plates. Distribute the salad in the middle of the plates, drizzle with some dressing. Sprinkle pepper on the noodles and spread some sliced horseradish on the salad. Add the rest of the dressing

2. 2

   With 6 people:

3. 3

   5 hours waiting time

Nutrition Facts

KCAL
400 kcal

CARBS
8 g

FATS
33 g

PROTEINS
16 g