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QimiQ
Benefits
Acid and alcohol stable
Emulsifies with oil
Longer presentation times wtihout loss of quality
Enhances the natural taste of added ingredients
Ingredients for 4 portions
For the brown trout
2
Brown trout fillet(s),
Butter,
to brush
For the pepper salmon trout
1
Salmon trout fillet(s)
Sea salt,
coarse
Juniper berries,
crushed
Szechuan pepper
Granulated sugar
Chives,
finely chopped
Cress
Parsley
For the anchovy mousse
160
g
QimiQ Classic
120
g
Trout meat,
chopped
1
dash of
Pernod [Aniseed liqueur]
1
dash of
Tabasco sauce
30
g
Anchovies in oil, tinned and drained
70
g
Sour cream 15 % fat
Salt
Lemon peel
1
dash of
White "Triebaumer" vinegar
For the lemon juice
2
Orange(s),
juice only
1
Lime(s),
juice only
Guar gum
Method
1.
Bone the brown trout fillets. Line a baking tray with baking paper and brush with the clarified butter. Place the trout fillets skin side down onto the baking tray and brush with the butter. Cook at 154 °F in the hold-o-mat for approx. 35 minutes.
2.
Marinade the salmon trout fillet with a mixture of sea salt, crushed juniper berries, Szechuan pepper and one half of sugar for 2 hours. Wash with cold water and pat it dry. Roll in a mixture of chives, cress and parsley. Cut into fine slices.
3.
For the anchovy mousse: Mix the ingredients together in a Thermomix at 120 °F and fill into a triangle shaped mold lined with cling film. Allow to chill at 40 °F..
4.
For the citrous juice: thicken the orange juice and lime juice with some guar gum.
5.
As shown in the picture, garnish with additional cress and trout caviar and sprinkle with some olive oil.