Salmon trout in green

• grated horseradish
• boiled beet slices
• trout eggs
• Hippo Tops
• Tahoon® Cress
• Zorri Cress
• Mustard Cress

For the salmon trout:

• 1 salmon trout fillet
• 50 g of salt
• 50 g of sugar
• 1 cup of cress
• 10 g fresh horseradish

For the cream of cress:

• 250 g sour cream
• 1 cup of Mustard Cress
• 10 stems Hippo Tops
• 2 leaves of gelatin
• 5 cl olive oil
• 1 lemon
• salt
• pepper
• sugar

For the cress jelly:

• 2 bowls of Mustard Cress
• 2 cups of Wheat grass
• 400 g of celery
• 1 cucumber
• 4 leaves of gelatin
• salt
• pepper
• Haco weiss

For the edible soil:

• 3 slices of pumpernickel
• 40 g of olive oil
• thyme
• salt
• pepper

For the cress vinaigrette:

• 2 bowls of Mustard Cress
• 2 cups of Wheat grass
• 5 cl of herbal vinegar
• 6 cl olive oil
• 1 tsp mustard
• 1 tsp honey
• salt
• pepper
• 5 cl buttermilk

Prepare the salmon trout fillet and place in the aromatics overnight. Wash well and cut into squares.

Blender for the crème the cress, lemon juice and olive oil smooth and mix with 200 g sour cream.

Dissolve the gelatin in the remaining sour cream and mix in the first mass. Season and reserve cool.

Centrifuge all the components for the jelly, dissolve the gelatin and the Haco weiss in it and deposit on a plate.

Make a tart from the salmon trout, the cream and the jelly and trim square.

For the earth, fry the crumbled pumpernickel with the chopped thyme in the oil and season.

Blender all ingredients for the vinaigrette. Dress three cakes on the plate, spray the cream on top and garnish generously with the other components.

Finally, add the vinaigrette.

***

Spa & Golfresort Weimarerland

Weimarer Str. 60, Blankenhain
Tel. 0049 36459 61640
www.golfresort-weimarerland.de

Recipe: Marcel Fischer
Source: Culinaire Saisonnier 88 - Spring 2018