en de it
saibling-apfelsaft-lamm

Smoked char with horseradish mousse and apple juice gelée

South Tyrolean apple juice in pieces

Preparation

For the apple juice gelée: soak the gelatin in cold water, warm the apple juice, firmly squeeze out the gelatin and dissolve it in the apple juice. Pour into a mold and allow to set in the fridge for at least 3 hours. For the horseradish mousse: mix the horseradish, sour cream and cream together thoroughly; season with salt and pepper. Soak the gelatin in cold water, warm the cream and dissolve the gelatin in it. Stir into the horseradish and allow to set in the fridge for at least 2 hours. Cut the smoked char into thin slices; cut the apple juice gelée into cubes. Place a little salad in the center of each plate and put a lump of horseradish mousse on top. Arrange the char on the side. Garnish with apple juice gelée and dill.

Beer recommendation:
We recommend the variety Pils

Wine recommendation
We recommend Chardonnay.

Ingredients for

2 people
4 people
8 people
Apple juice gelée
50 g South Tyrolean apple juice
1 sheet of gelatin

Horseradish mousse
50 g horseradish
50 g whipped cream
25 g sour cream
1 sheet of gelatin
1 dsp cream
Salt and pepper

Other
200 g smoked char
Leafy salad
Dill
Apple juice gelée
100 g South Tyrolean apple juice
2 sheets of gelatin

Horseradish mousse
100 g horseradish
100 g whipped cream
50 g sour cream
2 sheets of gelatin
2 dsp cream
Salt and pepper

Other
400 g smoked char
Leafy salad
Dill
Apple juice gelée
200 g South Tyrolean apple juice
4 sheets of gelatin

Horseradish mousse
200 g horseradish
200 g whipped cream
100 g sour cream
4 sheets of gelatin
4 dsp cream
Salt and pepper

Other
800 g smoked char
Leafy salad
Dill
lamm
This recipe comes from
Fontana family
Via Villaggio 36, 39010 San Martino in Passiria