TROUT & HEMP SPECIALITIES

Pouched trout with polenta soufflé, fried ravioli with prawns, beetroot sauce and grilled cucumbers

Pouched trout:

25g ground hemp seed

500 g trout

Fleur de sel

Prepration:

Roast the seeds and blend them in a powder. Fillet the fish, debone the fillets and take the skin off. Roll the fillets and thigh them with plastic foil. Cook 200 ml of water with the seeds getting a tea. Poach the fillets over the tea steam for 5 minutes and season with Fleur the sel.

Polentni kipnik:

60 g polenta

20 g carrot

20 g eggplant

20 g paprika

20 g zucchini

50 g water

50g milk

20g butter

15g egg white

Salt, pepper

Preparation:

Cut the vegetables in brunoise and saute it on the butter. Season with salt and pepper. Cook the polenta and when cooked add the vegetables. When the mixture cools add beaten egg whites and pour in buttered moulds. Cook the polenta in the combi oven for 10 minutes.

Fried ravioli with prawns:

60g prawns

2cl brandy

15g cream

15g butter

Salt

100 g pasta dough

Frying oil

Preparation:

Clean the prawns and saute the tails in hot butter. Flambé them with the brandy and blend them with the cream thus forming the filling.  Roll out the dough and cut out circles. Fill with the prawns filling and create the ravioli. Heat the oil to 180°C and fry the ravioli in it until turning golden brown.

Beetroot sauce:

25g veal stock

63g beetroot juice

25g butter

4g kuzu starch

Preparation:

Mix all the ingredients and let hydrate for 5 minutes. Mix thoroughly whit a whisk

and bring to boil.

Grilled cucumbers:

1 cucumber

5 g sugar

5 g salt

Preparation:

Slice the cucumber in thick slices and season with salt and sugar.

Grill in a pan until caramelized.

GLOBAL HEMP food INNOVATION 2017

Hemp Recipe Author:

Chef Mr. ŽAN ZORC / EU SLOVENIA

WORLD HEMP CONGRESS

GLOBAL HEMP food INNOVATIONS