Westerwald recipe: Holiday menu with fish

Message of 08.12.2021

By Helmi Tischler-Venter

For the upcoming Christmas festival, which is set to take place in a small family circle due to crown-related contact restrictions, we offer you three menus to choose from with noble ingredients. Last week we presented a vegetarian menu, today one with fish and then we show a meat dish.

Photos: Wolfgang Tischler

Region. Our good menu for small families offers cream of trout with herbaceous croutons, roasted salmon with thistle and parsley roots and apple pies with caramel cream.

Trout cream with herbaceous croutons
Ingredients for four people:

250 grams of low fat quark
100 grams double cream cheese
4 tablespoons crib
about 150 milliliters of frothy mineral water
200 grams of smoked trout
1 to 2 teaspoons of lemon juice
Salt pepper
2 stalks each of chives and parsley
4 slices of toast
1 garlic
1 to 2 tablespoons l

For the cream, stir in the quark, cream cheese, except for about two tablespoons, four teaspoons of horseradish and mineral water until creamy. Peel the trout fillets with two tablespoons of cream cheese and mix into the blessing cream. If necessary, add a little more mineral water to the desired consistency. Season to taste with lemon juice, crib, salt and pepper.

For the croutons, wash the herbs and finely chop the leaves or tips. Remove the rind from the roasted slices and cut each into three narrow triangles. Peel a squash, grate it and chop finely. Heat the oil with garlic in a pan. Roast the roasted triangles while turning. Sprinkle herbs on top. Season toast with salt. Pour the cream into cocktails, insert the croutons to form a small cluster.

Main course: roasted salmon with thistle and parsley roots

1 bunch of thistle
2 cloves garlic
2 tablespoons l
Salt pepper
2 tablespoons vinegar
1 spring onion
2 sides of salmon with skin (800 to 100 grams)
kitchen cord
1 organic lemon
1 tablespoon butter
1 askaloto
1 tablespoon flour
2 tablespoons cream
nutmeg, salt, pepper
8 parsley roots
4 small potatoes (triples)
1 tablespoon butter
salt, nutmeg

Wash the mango, cut the stems and clean. Cut the green leaves into pieces. Cut the stems, cut 1/3 into thin strips, cut 2/3 of the stems into finger-thick and finger-length pieces and set aside those.

Peel the garlic, chop finely, fry in oil in a pan until translucent, add the beet stalks and fry. season with salt, pepper and vinegar. Let it cool a bit. Wash the spring onion and cut into small rolls.

Preheat the oven to 200-degree upper / lower heat or 180-degree convection. Rinse the salmon, dry, season with salt and pepper. Cut a kitchen cord into eight pieces about 30 inches long. Place the parchment paper on a baking tray and place the threads on it with some space between them. Place one side of the salmon on top, skin side down. Arrange the leeks on top along with the steamed thistle. Place the second side of the salmon on top, skin side up. Tie the double salmon together with the string.

Wash the lemon, cut into slices and slide them under the threads on the salmon. Pour fish in oil and cook in preheated oven for 25 to 35 minutes.

Swiss pig:
Peel and slice the shallots. Fry the sliced ​​onions in butter, add the reserved paper stalks and fry briefly. Add some water and cook the vegetables until tender. Mix the flour with the cream, add to the vegetables and mix with the broth. Season with salt, pepper and nutmeg.

Parsley root porridge:
Wash, peel and cut the parsley roots and potatoes into pieces. Cook in a little water (should cover the vegetables) for about 20 minutes. Add the butter, mash with the mashed potatoes and season with salt and nutmeg.

Take the salmon roast from the oven, cut the kitchen cord and remove it from the plate. Cut the salmon and serve with the thistle and chopped parsley root.

Apple pie with caramel cream
Ingredients for 8 pieces:

3 to 4 small pie apples
2 tablespoons lemon juice
200 grams of sugar
150 grams of mascarpone
1 roll of puff pastry, about 250 grams (also works tarte flambee, the base will be a little firmer)
150 grams of whipped cream

Wash apples, cut into kernels. Cut the apples into thin slices and pour in lemon juice to prevent them from browning. Lightly tart (or muffin) molds with butter.

In a saucepan, caramelize the sugar and four tablespoons of water. Add 2-3 tablespoons of butter and stir until a thick caramel is formed. Divide about two-thirds of the caramel into the molds. Mix the remaining caramel with two to three tablespoons of mascarpone and set aside. Arrange the apple slices on the caramel in the molds.

Preheat the oven to 200-degree upper / lower heat or 180-degree convection. Roll out the sheet dough onto the work surface, cut into eight squares, roll these out a little flat, place over the molds and press down. Squeeze the edge of the dough between the apple slices and the edge of the mold, prick the surface of the dough several times with a fork. Bake the cakes in the preheated oven for 20 to 25 minutes. Let it cool a bit.

Whip the cream until stiff, coat the caramel mascarpone. Mix the remaining mascarpone with a little caramel cream until smooth, then fold into the creamy mixture. Put the cream in a stopper.

If the cakes are to be eaten while they are still hot, briefly heat them with the molds on a tray in the hot oven. Carefully toss the cakes on a plate. Garnish with caramel cream and serve. (htv)

See our archive for more holiday recipes:

Christmas Eve classic Potato salad with sausages

A lively feast with a local deer

Menus from the oven and refrigerator

Good Appetite

If you have a delicious recipe for us, please send it to redaktion@nr-kurier.de. Please write your own text and at least one personal photo. Thank you very much!

More on that: Westerwald recipes

Local: Dierdorf & surroundings

Become a fan of the local edition Dierdorf of NR-Kurier.de on Facebook!

More pictures (for a larger view please click on one of the images):






Leave a Comment

Your email address will not be published. Required fields are marked *