Ingredients for salmon trout:
Remove the skin from the salmon fillet and remove any remaining bones. Mix water and salt. Let the fillet marinate for 15 minutes. Then dry and cut into portions.
Melt the butter and brush the casserole with it. Put the pieces of fish in and brush with the rest of the butter. Put the lid on and bake in a preheated oven at 80 degrees (top / bottom heat) for about 15 minutes until it becomes clear.
Ingredients for wild spinach:
Wash natural herbs, dry and pluck. Peel and chop the shallots finely.
Melt the butter in a pot and fry the shallots cut into cubes. Add the herbs and let them harden. Season with salt and pepper.
Ingredients for reduction:
Peel and chop the shallots finely. Boil with white wine, apple cider vinegar, pepper and pepper. Cut in half and time through a fine sieve. Let cool.
Ingredients for Dutch food:
Thicken the egg yolk with a reduction over a hot water bath, stirring until the sauce is creamy. Then remove from the heat and stir slowly or. Now season with Dutch salt, sugar and cayenne pepper. Finish with rhubarb juice to taste.
Place the salmon fillet fillets in the middle of the plates. Place on top of the wild spinach and pour over the Dutch.
Alternative: herring tartar
Fillet the herring and cut into small cubes. Wash the apple into four, remove the core and cut into fine cubes. Peel the shallots and finely chop. Mix together the herring, apple and shallot. Season the sour cream with salt and pepper.
Place the serving ring in the center of each plate. Spread the herring tartare there and remove the ring. Put on wild spinach. Spread 1 dumpling sour cream next to each one.