Smoked trout soup with Cold smoked trout with horseradish foam/RECIPE/

Ingridients for 8 people.

 

Smoked trout soup

Ingridients:

  • 150 g of red carrots
  • 150 g of yellow carrots
  • 150 g of tuberous greens
  • 150 g of tuberous kohlrabi
  • 150 g of shallots
  • 500 g of hot smoked trout
  • thyme, garlic, marjoram, salt, pepper
  • 2 l of fish base

Preparation:

Fry the shallots and smoked trout, add the vegetables, seasons and pour over the fish base. Cook until the vegetables are soft. Mix.

 

Cold smoked trout with horseradish foam

Ingridients:

  • 8 slices of cold smoked trout
  • 4 brick dough
  • 2 egg yolks

Preparation:

Coat the dough with egg yolks and place slices of trout on it. Cover with another layer of dough.

Place between the silipates and weigh down and put in the oven at 180 ° C for 15 – 20 minutes (depending on the thickness of the trout).

 

Horseradish foam

Ingridients:

  • 100 g of potatoes
  • 2 dcl sweet cream
  • 30 g of horseradish
  • salt, white pepper
  • ½ dcl of potato water
  • ½ dcl of olive oil

Preparation:

Mix soft-boiled potatoes with other ingredients. Pour into a siphon. Decorate the soup.