• 200 g salmon trout
  • 50 g cream cheese
  • 2 g ginger
  • 15 ml Sokolova pear brandy
  • 80 g sugar
  • 10 g brown sugar
  • 30 g sea salt
  • 20 g shallot
  • 100 g dill
  • 50 ml olive oil
  • 30 g Williams pear
  • 10 g lettuce

Preparation: Shape the salmon trout, then mix sugar, brown sugar and salt. Pour the pear brandy over the salmon trout and rub the fish with the mixture of sugar and salt. Leave it to rest for 12 hours. Marinate the cream cheese with ginger. Grind the dill with the olive oil and leave it to rest. Then shape the pear and boil it in water, sugar and 5g of pear brandy. Shape the lettuce, boil shortly in salted water and then shortly bake.

Arranging: Transfer the salmon trout onto the plate. Place the scoop of cream cheese, sprinkle with the dill oil, then garnish with the shallots, lettuce and pear.

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