Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Creamy indulgent taste with less fat
Enhances the natural taste of added ingredients
Can perfectly be pre-prepared
Ingredients for 10 portions
For the chive espuma
90
g
QimiQ Whip
80
g
QimiQ Sauce Base
60
g
Shallot(s),
finely sliced
1
tbsp
Olive oil
70
ml
White wine
200
ml
Chicken stock
100
g
Chives
20
g
Parsley
1
tbsp
Lemon oil
Salt and pepper
For the lake trout tartar
200
g
QimiQ Classic,
room temperature
100
ml
Olive oil
80
g
Red onion(s),
finely sliced
30
g
Chives,
finely sliced
0.5
Lemon(s),
juice only
Salt and pepper
400
g
Lake trout fillets,
boned, skinned, finely diced
For the red beet cream
250
g
QimiQ Classic,
room temperature
200
g
Red beet(s),
cooked
10
ml
White balsamic vinegar
200
ml
Rapeseed oil
20
g
Horseradish,
grated
Cumin,
ground
Salt and pepper
Method
1.
For the chive espuma: sauté the shallots in hot olive oil. Add the white wine and reduce to 1/3. Add the chicken stock and reduce to 1/3 again.
2.
Add the chives and parsley and bring to the boil. Whisk in the QimiQ Whip, QimiQ Sauce Base and lemon oil and season to taste with salt and pepper. Fill into a pacojet beaker and deep freeze to -4 °F.
3.
For the lake trout tartar: whisk the unchilled QimiQ Classic smooth. Slowly whisk in the olive oil. Add the onion, chieves and lemon juice and mix well. Season to taste with salt and pepper and fold in the diced lake trout.
4.
For the beetroot cream: blend the ingredients together until smooth and season to taste with cumin, salt and pepper.
5.
Pacotise the chive espuma and fill into an iSi Gourmet Whip. Screw in one charger and shake well.
6.
Serve the lake trout tartar with the beetroot cream and chive espuma.