Ingredients
For 4 portions
For the creamy cucumber salad
125g
QimiQ Classic, unchilled
6tbsp
Vegetable oil
180g
Sour cream 15 % fat
2ea
Cucumber(s), sliced
6tbsp
Apple vinegar
1small bunch
Dill
1ea
Garlic clove(s), finely chopped
1pinch(es)
Salt and pepper
For the trout fillets
8ea
Trout fillet(s)
1pinch(es)
Salt and pepper
Olive oil, to fry
Preparation
- For the creamy cucumber salad: whisk the unchilled QimiQ Classic smooth and slowly whisk in the oil until it emulsifies.
- Add the remaining ingredients and mix well. Season to taste.
- For the trout fillets: season the trout fillets with salt and pepper and slowly fry in hot olive oil, skin side down.
- Serve the trout fillets with the creamy cucumber salad.
Tip: White balsamic vinegar can be used instead of apple vinegar.
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