Hors d'oeuvres

Baked trout with tomato concase

Fish sausage with soya puree and spinach

Marinated shrimps with leaf salad

Soya puree and spinach

150 g cooked soya beans
20 g butter
50 ml cream
90 g spinach

Crush the cooked soya beans and heat up in the butter and cream. Chop the boiled spinach and add to the soya, then season.

Fish sausage

170 g trout fillet without skin
100 g salmon fillet without skin
40 g shrimps
15 g egg white
30 ml cream
100 cm sheep's gut
Dill, parsley, thyme, chervil
Salt and pepper

Cut trout, salmon fillet and shrimps into cubes. Leave a certain amount over and puree, adding the egg white and cream. Add the diced fish cubes to this, together with the well chopped herbs, and season with salt and pepper. Put the concoction into the casing, shape into small sausages and cook them for about 15 minutes in water or 10 minutes in a Convectomat at 85º C.

Tomato concase

100 g peeled tomatoes
50 g shallots
40 ml olive oil
Salt and pepper

Peel tomatoes and cut into small cubes. Fry the chopped shallots well in the olive oil, add the tomatoes, sautee quickly and season with salt and pepper.

Baked trout fillet

800 g trout fillet without skin (10 pieces)
1 g herbs
8 ml olive oil
Salt and pepper

Season trout fillets with salt, pepper and herbs, roll together and fry in the pan. Then bake in the oven until done.

Marinated shrimps

300 g shrimps
180 ml olive oil
50 g black olives
30 g dried tomatoes
2 g capers
Star anise, coriander, cardamom
Thyme, parsley, laurel
Salt and pepper

The shrimps are cooked for around 3 minutes in salted water. Then add the chopped olives, capers, dried tomatoes and herbs to the olive oil, and pour this mixture over the shrimps. Allow to chill in the fridge for two hours.

Leaf salad

30 g mixed green lettuce
10 g cress
10 g chicory
10 g rucola
30 ml olive oil
15 ml lemon juice

Wash and drain the salad thoroughly, and add the dressing consisting of olive oil, lemon juice, salt and pepper.

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