Take 5: Smoked trout fillets with pearl barley, beets and tarragon mayonnaise
- 250 g pearl barley
- Beets, 1 small red beet and 1 small yellow beet (as desired)
- 1 tbsp tarragon, chopped fresh leaves
- 4 smoked trout fillets
- 1 fresh horseradish
- 1 liter of vegetable broth plus some broth for the yellow beets
- Salt
- Ten
- 1 egg yolk
- 1 EL Senf
- 250 ml sunflower oil
- freshly ground black pepper
- 1. Butter
- Zucker
- Heat the vegetable broth and add the pearl barley. Simmer everything for about 30–40 minutes until tender. Drain any remaining liquid.
- Meanwhile, wash the beets and place them in a pot of cold water. (Cook different colored beets separately to preserve their color.) Add salt and a little caraway seed, and simmer over medium heat for 20 minutes until tender.
- For the mayonnaise, whisk the egg yolks and mustard in a mixing bowl using an immersion blender, then slowly add the oil while continuously blending until the mixture thickens. All ingredients must be at the same temperature, otherwise the oil will not combine with the egg.
- Season the mayonnaise with salt and pepper, add the chopped tarragon and mix well again.
- Drain the cooked beets and peel them while still warm. Quarter the red beets, slice the yellow beets as desired, and sauté them separately in a small saucepan with 1 tablespoon of butter, vegetable stock, salt, pepper, and a little sugar.
- Arrange the beets, pearl barley, and trout fillets on plates. Garnish with tarragon mayonnaise.
- Grate fresh horseradish over it.
- 250 g
pearl barley
Smoked trout fillets
- 1 L
Mustard
- 250 ml
Sunflower oil
Heat the vegetable broth and add the pearl barley. Simmer everything for about 30–40 minutes until tender. Remaining.
Drain the liquid.
Meanwhile, wash the beets and place them in a pot of cold water. (Separate different colored beets.)
(Cook to preserve the color.) Add salt and a little caraway and cook over medium heat for 20 minutes.
Let it cook completely.
For the mayonnaise, mix the egg yolks and mustard in a mixing bowl using a hand blender, then slowly add the oil.
Add continuously while mixing until a binding occurs. All ingredients must be at the same temperature, as
otherwise the oil will not bind to the egg.
Drain the cooked beets and peel them while still warm. Quarter the red beets and slice the yellow beets as desired.
and sauté separately in a small pot with 1 tbsp butter, vegetable stock, salt, pepper and a little sugar.
