Ingredients for salmon trout:
Remove the skin from the salmon trout fillet and remove all remaining bones. Mix together the water and salt. Let the fillet marinate for 15 minutes. Then dry and cut into parts.
Melt the butter and brush a saucepan with it. Put in the fish pieces and brush with the remaining butter. Put a lid on and cook in the preheated oven at 80 degrees (upper / lower heat) for about 15 minutes until translucent.
Ingredients for wild spinach:
Wash the wild herbs, dry and pluck. Peel and finely chop the shallots.
Melt the butter in a saucepan and sauté the sliced shallots in it. Add the herbs and let them wither. Season with salt and pepper.
Ingredients for the reduction:
Peel and finely chop the shallot. Cook along with white wine, apple cider vinegar, pepper and pepper. Reduce by half and pass through a fine sieve. Let cool.
Ingredients for hollandaise:
Thicken the egg yolk along with the reduction over a hot water bath as you stir until the sauce has a creamy consistency. Then remove from the heat and slowly add the butter. Now season the hollandaise with salt, sugar and cayenne pepper. Finish with the rhubarb juice to taste.
server:
Place the salmon trout in the middle of the plates. Put the wild spinach on top and pour over the hollandaise.
Alternative: herring tartar
Fill the herring and cut into thin cubes. Wash and quarter the apple, remove the core and finely chop. Peel the shallots and finely chop. Mix together the herring, apple and shallot. Season the sour cream with salt and pepper.
Place a serving ring in the center of each plate. Arrange the herring tartare in it and remove the ring. Put some wild spinach on top. Arrange 1 dumpling of sour cream next to each.
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