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
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