| Prep Time | 40 minutes |
| Servings |
people
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Ingredients
- 400 g bluefin tuna or albacore
- 200 g fresh raw sauerkraut
- 250 g heavy cream
- 50 g horseradish
- 100 g salmon trout roe
- A few red and white grapes
- olive oil extra virgin
- Salt and pepper from the mill
Ingredients
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|
Instructions
- Rinse the sauerkraut in lukewarm water for about 2 minutes, drain it and squeeze it.
- Slice it finely with a knife and place it in a circle.
- Cut the tuna into thin slices and place it on the sauerkraut, season with salt and olive oil.
- Whip the heavy cream into a whipped cream, add the horseradish and a pinch of salt.
- Arrange the horseradish cream and the trout roe on the tuna.
- Decorate with red and white grapes.
Recipe Notes
This recipe is offered by the Restaurant de l'Ange in Wissembourg !
Find the Restaurant de l'Ange on Facebook 
With this recipe, we recommend:
Christine Riesling
