Fish Dumplings with Asparagus
Ingredients
- fish cams
- 350 grams smoked Steelhead trout
- 50 grams Crème fraiche
- 200 grams Whipped cream
- 3 sheets white gelatin
- 4 Dill
- salt
- peppers
Preparation steps
Soak the gelatin in plenty of cold water. Puree the salmon trout with creme fraiche in an electric blender and season with salt and pepper. Squeeze the gelatin and melt in a small pot over low heat. Stir in a little trout cream to the gelatin and then stir in the remaining trout cream rapidly. Beat the whipping cream until stiff and fold into the trout mixture. Pour the mixture into a bowl and chill for at least 4 hours.
Trim the asparagus, rinse, cut off the ends and cook in salted boiling water about 8 minutes. Drain and let cool. Whisk together the vinegar, mustard and oil and season with salt and pepper, drizzle over the asparagus and arrange on plates. Using two wet teaspoons wet, shape the fish mousse into ovals, place on the asparagus and garnish with dill sprigs. Serve.