cara
Master Chef
for 6 persons:
1 l Fishstock
0,2 l cream
0,1 l dry white wine
50 g Butter
Salt
Pepper
skin of a smoked trout
for the Tatar:
2 fresh troutfilets without skin and bones
2 Tblsp. fresh grounded chervil
salt
olive oil
additional:
smoked troutfilets
fresh bread
cook the fishstock with the troutskin and reduce for 1/3.
get out the skin and add cream and wine.
blend with the mixer until slightly foamy.
Add the cold butter in pieces, mix creamy and season
For the Tatar cut the trout filets into small cubes, mix with the chervil, Salt and Olive Oil and put to a cool rest.
for the addition get off the fishbones of the troutfilets and cut into small pieces. Roast the thin breadslices
Serve teh soup in soup dishes. Put the Tatar and the smoked trout on the breadslices and get them into the soup.
Serve immediately.
Tastes great with Champagner or white wine
1 l Fishstock
0,2 l cream
0,1 l dry white wine
50 g Butter
Salt
Pepper
skin of a smoked trout
for the Tatar:
2 fresh troutfilets without skin and bones
2 Tblsp. fresh grounded chervil
salt
olive oil
additional:
smoked troutfilets
fresh bread
cook the fishstock with the troutskin and reduce for 1/3.
get out the skin and add cream and wine.
blend with the mixer until slightly foamy.
Add the cold butter in pieces, mix creamy and season
For the Tatar cut the trout filets into small cubes, mix with the chervil, Salt and Olive Oil and put to a cool rest.
for the addition get off the fishbones of the troutfilets and cut into small pieces. Roast the thin breadslices
Serve teh soup in soup dishes. Put the Tatar and the smoked trout on the breadslices and get them into the soup.
Serve immediately.
Tastes great with Champagner or white wine