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🍽️ Fish and Shrimp Salad in Jelly

420 kcal · 30 min · 4 servings

Ingredients

• 0.5 bulb fennel
• 80 g mung bean sprouts (jar)
• 2 trout fillets (ready for cooking, skinless)
• 12 shrimp (peeled and deveined)
• 150 g salmon fillet (ready for cooking, skinless)
• 150 g fish stock
• 3 sheets white gelatin
• 1 cm fresh ginger
• 1 small garlic clove
• 1 red chili pepper
• 1 tbsp germ oil
• 100 ml dry white wine
• salt
• 1 tbsp rice vinegar
• 1 tsp fresh chopped cilantro
• 100 ml whipping cream (at least 30% fat content)
• 2 tbsp keta caviar
• chive rolls (for garnish)

Instructions

1. 1. Wash the fennel and remove the tough cores.
2. 2. Cut the fennel flesh into very thin strips.
3. 3. Drain the mung bean sprouts in a sieve.
4. 4. Mix the fennel strips with the sprouts in a bowl.
5. 5. Rinse the trout fillets, shrimp, and salmon under running water.
6. 6. Pat the fish pieces and shrimp dry with kitchen paper.
7. 7. Cut the trout into approx. 3 cm cubes.
8. 8. Slice the salmon into paper-thin slices.
9. 9. Heat the fish stock in a pot.
10. 10. Add the trout cubes, salmon slices, and shrimp to the hot stock.
11. 11. Let the ingredients steep in the stock for 5 minutes.
12. 12. Remove the fish and shrimp with a slotted spoon.
13. 13. Place the removed ingredients on a plate and set aside.
14. 14. Soak the gelatin in a bowl of cold water.
15. 15. Peel the ginger and garlic.
16. 16. Finely chop the ginger and garlic.
17. 17. Wash the chili pepper.
18. 18. Halve the chili lengthwise.
19. 19. Remove the seeds from the chili.
20. 20. Cut the chili into thin strips.
21. 21. Heat the oil in a pot.
22. 22. Sauté the chili strips, garlic, and ginger in the oil.
23. 23. Deglaze the mixture with the wine.
24. 24. Pour in the remaining stock.
25. 25. Season the liquid with salt and vinegar.
26. 26. Bring the mixture to a boil.
27. 27. Remove the pot from the heat.
28. 28. Squeeze the soaked gelatin well.
29. 29. Dissolve the squeezed gelatin in the hot liquid.
30. 30. Stir in the fresh coriander leaves.
31. 31. Distribute the fennel vegetable mixture among several glasses.
32. 32. Place the fish and shrimp on top of the vegetable in the glasses.
33. 33. Pour the broth over the fish and shrimp.
34. 34. Place the glasses in the refrigerator for approx. 3 hours.
35. 35. Whip the cream until stiff.
36. 36. Add a dollop of whipped cream to each glass.
37. 37. Garnish the glasses with salmon roe.
38. 38. Garnish the glasses with chive rolls.
39. 39. Serve the dish.

Nutrition per serving

• kcal: 420
• Protein: 52 g · Fett/Fat: 19 g · Carbs: 5 g