| Prep Time | 60 min |
| Cook Time | 30 min |
| Servings |
people
|
Ingredients
- 600 g Skin -free salmon trout fillet
- 50 g buttery
- 150 g Béluga black lenses
- 30 cl de Riesling
- 20 cl liquid
- 80 g heavy cream
- 15 g horseradish
Ingredients
|
|
Instructions
Cabbage preparation
- Blanch the cabbage leaves with boiling water for two minutes, place them between 2 sheets of baking paper covered with a baking sheet. Dry 110 ° C for about an hour.
Trout preparation
- Cut 3 pieces of 50 g trout per person, coat butter and leather in the oven at 90 ° C for 4-5 min.
Cooking lenses
- Cook the lenses in 1/2 l of water for about 15 minutes
Sauce au Riesling
- Reduce the riesling with the chopped shallots, add the liquid and thick cream. Reduce the consistency, incorporate the horseradish and the butter and then mix.
Montage
- Disposer les lentilles comme base à l'aide d'un cercle au fond de l'assiette. Puis alterner dessus une feuille de chou et un morceau de truite jusqu'à l'obtention du mille-feuille. Disposer la sauce Riesling tout autour.
- Detal and Wine Agreements: We suggest our tradition tradition or our riesling Christine Lieu dit Stierkopf
