Salmon trout with green apple & horseradish
Ingredients:
Salmon trout: 300 g of salmon trout fillet without shell, salt, some clarified butter
Apple and celery stock: 1 Granny Smith apple, 3 sticks of celery, 20ml white balsamic vinegar, 6g salt, 14g honey
Celery puree: 100 g peeled celeriac, 100 ml sweet cream, 10 g butter, salt
Apple and celery salad: 1 stalk celery, 1/2 Granny Smith apple, 20 g fresh horseradish, some olive oil, sea salt
Pickled apple slices: 50 ml apple juice, 20 ml apple vinegar, 1 pinch of vitamin C powder, 1/2 apple (granny smith)
Horseradish ice cream: 250 ml sour cream, 70 g glucose, 50 g creamed horseradish, 1/2 leaf of gelatine, 1 lemon, salt
Recipe:
Salmon trout: Cut the fillet into equal pieces, season lightly with salt and brush with clarified butter. Then steam cook at 48°C for approx. 10 minutes.
Apple and celery stock: Remove the core from the apple, use a small knife to pull out the coarse threads from the celery. Then juice both together, this should result in approx. 250ml brew. Season to taste with balsamic vinegar, salt and honey.
Celery puree: Boil the celery in salted water until tender. In the meantime, reduce the cream by half, then mix both together to form a fine puree and work in the butter. If necessary, season with a little salt.
Apple and celery salad: Cut the celery stalks into approx. 10 cm long pieces, use a small knife to pull out the coarse threads and then peel off thin strips with a vegetable peeler. Place the strips in ice water for about 15 minutes. Cut the apple into fine strips and use the square grater to smash the horseradish into long strips. Before serving, drain the celery strips well on a kitchen towel and mix with the apple and horseradish strips. Then marinate the salad with a little olive oil and sea salt.
Pickled apple slices: Boil apple juice and apple vinegar together, then work in den vitamin C. Then thinly slice the apple, vacuum the apple slices with the apple juice in a bag and leave it in the vacuum for about 30 minutes. Before serving, drain the slices on a kitchen towel and roll them up.
Horseradish ice cream: Boil the sour cream with the glucose and creamed horseradish, then stir in the gelatine that has been soaked in ice water. Season the ice cream mass with a little lemon juice and a pinch of salt, then pass through a fine sieve and freeze in an ice cream maker.
Serving: Place the lukewarm salmon trout in the middle of the plate, decoratively distribute the twisted apple slices, pour over the apple and celery stock and arrange the apple and celery sala on the salmon trout. Finally put the horseradish ice cream on the salad.