Trout Cream on Zucchini Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 150 grams trout
- 1 Tbsp lemon juice
- ½ sheet white gelatin
- 100 grams Whipped cream
- 2 small Zucchini
- Bell pepper (1/2 each yellow and red)
- 1 Tbsp Tarragon vinegar
- 2 Tbsps vegetable oil
- salt
- peppers
Preparation steps
1.
Puree trout meat, season with salt, pepper and lemon juice. Soak the gelatin in water, squeeze it well and let it melt over a hot water bath. Fold into the trout cream.
2.
Beat cream until stiff and place in the refrigerator. Rinse zucchini, cut off ends, pat dry and slice on a raw food grater into long strips. Mix vinegar and oil for a marinade, season with salt and pepper and mix with the zucchini strips.
3.
Rinse peppers, remove seeds and ribs, cut into small cubes. Distribute zucchini strips on plates. To serve, spoon trout cream into a pastry bag with a large spout, squirt a dollop in the center of each plate and garnish with diced peppers.
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