Westerwald’s recipe: holiday menu with fish

Message from 08.12.2021

Author: Helmi Tischler-Venter

At the upcoming Christmas festival, which must take place in a narrow family circle due to contact restrictions related to the corona, we offer you a choice of three menus with noble ingredients. Last week we presented a vegetarian menu, today with fish and then we will show a meat dish.

Photos: Wolfgang Tischler

Region. Our fine menu for small families offers trout crust with herb croutons, salmon steak with chard and crushed parsley roots, and apple tarts with caramel cream.

Trout cream with herb croutons
Ingredients for four people:

250 grams of low-fat cottage cheese
100 grams of cream cheese
4 teaspoons of horseradish (can)
about 150 milliliters of carbonated mineral water
200 grams of smoked trout fillet
1 to 2 teaspoons lemon juice
Salt pepper
2 chives and both stalks of parsley
4 slices of toast
1 clove of garlic
1 to 2 tablespoons l

For the cream, mix the curd, cream cheese, except about two tablespoons, four teaspoons of horseradish and mineral water until creamy. Puree the trout fillets with two tablespoons of cream cheese and mix into the horseradish cream. If necessary, mix a little more mineral water to the desired consistency. Season to taste with lemon juice, horseradish, salt and pepper.

For the crowns, wash the herbs and finely chop the leaves or tops. Remove the crust from the toast slices and cut each into three narrow triangles. Peel the garlic, chop finely. Heat oil in a pan with garlic. Toast the triangles of toast by turning. Sprinkle with herbs. Season the toast with salt. Pour cream into cocktail glasses, insert croutons to form a small cluster.

Main course: Fried salmon with chard and mashed parsley roots

1 bunch of Swiss chard
2 cloves of garlic
2 tablespoons l
Salt pepper
2 tablespoons of wine vinegar
1 spring onion
2 salmon halves with skin (800-100 grams)
kitchen cord
1 organic lemon
1 teaspoon butter
1 shallot
1 tablespoon flour
2 tablespoons cream
nutmeg, salt, pepper
8 parsley roots
4 small potatoes (triples)
1 tablespoon of butter
salt, nutmeg

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

Peel the garlic, chop it finely, brown it in a pan in oil until transparent, add the chard stalks and fry. season with salt, pepper and vinegar. Allow to cool slightly. Wash the scallions and cut them into small rolls.

Preheat the oven to 200 degrees with top/bottom heat or 180 degrees with fan. Rinse the salmon, dry, season with salt and pepper. Cut the kitchen twine into eight pieces about 30 centimeters long. Place the baking paper on the baking sheet and place the threads on it so that there is a small gap between them. Place one side of the salmon on top, skin side down. Top with leeks and steamed Swiss chard. Place the other side of the salmon on top, skin side up. Tie the double split together with string.

Wash the lemon, cut it into slices and slide them under the threads on the crack. Drizzle the fish with oil and bake in the preheated oven for 25-35 minutes.

Leaf leaves:
Peel and chop the shallot. Fry the chopped onion in butter, add the reserved chard stems and fry briefly. Add a little water and cook the vegetables until soft. Mix flour with cream, add to vegetables and mix with broth. Season with salt, pepper and nutmeg.

Parsley root mash:
Wash, peel and cut the parsley root and potatoes into pieces. Boil in a little water (must cover the vegetables) for about 20 minutes. Add butter, mash with potato mask and season with salt and nutmeg.

Take the salmon steak out of the oven, cut the string and pull it off the pan. Slice the salmon and serve with Swiss chard and chopped parsley.

Apple tart with caramel cream
Ingredients for 8 pieces:

3 to 4 small tart apples
2 tablespoons lemon juice
200 grams of sugar
150 grams of mascarpone
1 roll of puff pastry, about 250 grams (tarte flambee dough is also suitable, the bottom will be a little stronger)
150 grams of whipped cream

Wash the apples, cut out the cores. Cut the apples into thin slices and sprinkle with lemon juice to prevent them from browning. Grease tartlet (or muffin) molds with butter.

Caramelize the sugar and four tablespoons of water in a pot. Add 2-3 tablespoons of butter and stir until a thick caramel forms. Divide about two-thirds of the caramel into the molds. Mix the remaining caramel with two to three tablespoons of mascarpone and set aside. Spread the apple slices on top of the caramel in the molds.

Preheat the oven to 200 degrees with top/bottom heat or 180 degrees with fan. Unroll the puff pastry on the work surface, cut it into eight squares, roll them slightly flat, place them on top of the forms and press them down. Press 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 tartlets in a preheated oven for 20-25 minutes. Allow to cool slightly.

Whip the cream until stiff, mix in the caramel mascarpone. Mix the remaining mascarpone with a little caramel cream until smooth, then fold into the cream mixture. Put the cream in a piping bag.

If you plan to eat the cakes while they are still warm, warm them briefly in a hot oven on a plate with the molds. Carefully tip the tarts onto a plate. Garnish with caramel cream and serve. (htv)

For more holiday recipes, check out our archives:

Classic Christmas Eve potato salad with sausages

A hearty feast with local venison

Menus from the oven and the fridge

Good appetite

If you have a delicious recipe for us, send it to versition@nr-kurier.de. Write your text and at least one photo you took. Thank you very much!

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