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Lachsforelle mit gepickeltem Rhabarber und Purple-Curry-Mayo
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Ingredients
Gepickelter Rhabarber
- 200 g Wasser
- 5 Pimentkörner
- 1 TL Korianderkörner
- 50 g Balsamico, hell
- 1 Lorbeerblatt
- 1 TL Senfkörner
- 2 Wacholderbeeren
- ½ TL Zitronenschale, gerieben
- 180 g Rhabarber, in Rauten
- 25 g brauner Zucker
- 1 TL Pfefferkörner, bunt
Lachsforelle
- 5 Pimentkörner
- 1 TL Senfkörner
- 1 TL Pfefferkörner, bunt
- 1 TL geriebene Orangenschale
- 1 Lorbeerblatt
- 1 TL Korianderkörner
- 3 Wacholderbeeren
- 150 g Salz
- 150 g brauner Zucker
- 500 g Lachsforellenfilets
Preiselbeer-Brioche
- 320 g Mehl
- 1 Prise Salz
- 150 g Butter, weich, in Stücken und etwas mehr zum Einfetten
- 3 Eier
- 50 g Zucker und etwas mehr zum Ausstreuen
- 90 g Milch
- 20 g Hefe
- 50 g Wild-Preiselbeeren
Purple-Curry-Mayo
- 150 g Rapsöl
- 2 TL Senf
- 2 Eigelb
- 2 TL Salz
- 1 TL Honig (optional)
- 10 g Reisessig
-
1
geh. TL Purple-Curry
or 1 geh. TL Madras-Curry-Pulver - 15 g Zitronensaft
Fertigstellung
- 1 Kresse-Beet, abgeschnitten, zum Garnieren
- Nutrition
- per 1 Portion
- Calories
- 3027.7 kJ / 724 kcal
- Protein
- 22 g
- Carbohydrates
- 66 g
- Fat
- 42 g
- Saturated Fat
- 13 g
- Fibre
- 2.9 g
- Sodium
- 7968 mg
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