TORRIJAS SALADAS Trucha a la Florentina, Espinacas y Mézclum de temporada
Personen
4
Vorbereitungszeit
Schwierigkeit
Kosten
Ein Rezept von :
Pierre Koch, Executive Chef EMEA
Verzehrmoment(e) :
Frühstück
Nachmittagsimbiss
Abendessen
Mittagessen
Brunch
Aperitif
Rezept erstellt mit :
Zutatenliste
- Wholemeal Loaf 330 G - 34233
- 80 g salmon trout fillet
- 15 g trout roe
- 40 g spinach shoots
- 4 eggs
- 50 g butter
- 150 ml milk
- Lemon
- Micro coriander cress
- Cornflowers
- 1 clove of garlic
For the pickled onions:
- 14 g white wine vinegar
- 28 g dry white wine
- 7 g sugar
- ½ red onion
Zubereitungsschritte
- In a bowl, make a savoury French toast mixture with 2 eggs, milk and lemon zest.
- Cut a good slice of bread and soak it in the mixture and then brown it gently in butter until it is golden and crispy. Bread that is a few days old may be used for this recipe.
- Cut the trout into 40 g pieces.
- Bake the trout in the oven at 70°C for 18 minutes so that it remains tender and juicy.
- Make a Hollandaise sauce. Mix two egg yolks with lemon juice, whisking constantly, until the consistency is smooth and thick, then add the butter. Adjust the seasoning.
- Put the spinach in a frying pan with a clove of garlic.
- Arrange the spinach on each slice of toast.
- Add the pieces of baked trout, then drizzle with Hollandaise sauce.
- Add a few trout roe on top for a touch of colour and flavour.
- Decorate with coriander and cornflower petals.
- Serve with seasoned mixed salad leaves and red pickled onions.
Tipps des Chefs
- Trout, a jewel of French rivers:
The salmon trout in particular is emblematic of French rivers. It is appreciated for its delicate and tasty flesh.
- Hollandaise sauce:
This hot emulsified sauce was invented in the reign of Louis XIV, during the war against Holland. Its name comes from the victory of the French armies over the Dutch armies.
