Fish and Shrimp Gelatins
Ingredients
- Ingredients
- ½ Fennel bulb
- 80 grams Mung bean sprouts
- 2 trout (skinless)
- 12 shrimp (peeled and deveined)
- 150 grams Salmon (skinless)
- 150 grams fish stock
- 3 sheets white gelatin
- 1 centimeter fresh ginger
- 1 small garlic clove
- 1 red chili pepper
- 1 Tbsp Corn oil
- 100 milliliters dry white wine
- salt
- 1 Tbsp Rice wine vinegar
- 1 tsp freshly chopped cilantro
- 100 milliliters Whipped cream
- 2 Tbsps Salmon caviar
- scallions (for garnish)
Preparation steps
Rinse the fennel, trim and cut into very fine strips. Drain the mung bean sprouts in a sieve and mix with the fennel strips.
Rinse the trout fillets, shrimp and salmon and pat dry. Cut the trout into 3 cm (approximately 1 1/4 inch) pieces and the salmon into thin slices. Heat the stock and add the fish pieces/slices, then add prawns and let stand for 5 minutes. Remove seafood and set aside.
Soften the gelatin in cold water. Peel the ginger and garlic and finely chop. Rinse the chile pepper, cut in half lengthwise, remove seeds and cut into thin strips. In a saucepan, heat the oil and stir-fry the chile pepper with garlic and ginger. Deglaze with the wine, season with salt and vinegar and bring to a boil. Remove from heat, dissolve the well-squeezed gelatin in the wine-vinegar mixture and stir in the cilantro. Divide the fennel among glasses. Place the fish and the prawns over the fennel and pour in the marinade. Chill for about 3 hours in the refrigerator.
Beat the cream until stiff and add a dollop to each glass. Serve garnished with salmon caviar and chives.
