Ceviche of brook trout with beetroot, dried egg yolk and samphire
Ingredients
- 2 fillets of brook trout, boned and skinned
- 2 pcs. beetroot, cooked and peeled
- 4 pcs. beetroot mini size
- 4 pcs. lemons
- 2 pcs. eggs – separate yolks and whites
- 300 g salt
- 100 g sugar
- crackers
- vinegar
Preparation
Mix the salt and sugar and spread over the yolks. Leave to pickle for 3 days, then dry overnight in the oven at 65 °C. Boil the beetroot in water with caraway seeds, salt and a little vinegar until soft and peel. Cut one beetroot into wedges, the second into strips – just peel the small beetroot. Squeeze 4 lemons and season with a pinch of salt and a pinch of sugar. Cut the brook trout in half and marinate in the lemon marinade for approx. 5 minutes. Grate the dried egg yolks over it with a horseradish grater.
Tip
Use disposable gloves when processing the beetroot.
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