Ingredients for 4 servings:
400 g small carrots
salt
300 g smoked trout fillet
1 tablespoon breadcrumbs
1 egg
50 g shallots
2 heaped tablespoons sugar
1 tsp crushed peppercorns
250 ml water
100 ml wine vinegar
1 heaped tablespoon light roux
Preparation:
1. Peel carrots, cook in boiling salted water for 5 minutes, drain.
2. Finely chop well cooled trout fillet. Knead with breadcrumbs and egg, form small balls. Cook in boiling salted water for 4 - 6 minutes.
3. Peel shallots and cut into strips. Melt sugar in a pan until golden brown. Add shallots and peppercorns. Deglaze with water and vinegar. Simmer until sugar is dissolved. Let carrots simmer for about 3 minutes, season with salt and remove. Add roux, cook for 1 minute, season again and serve.
Preparation time approx.: 40 minutes
Nutritional values per serving approx:
Calories: 222
joules: 925
protein: 20,3
Fat: 6.5
Carbohydrates: 19
(FoodCentrale by ddp images)
