RÄUCHERFORELLENFLAN  mit  GURKENSAUCE

Flan from Smoked Trout

2 smoked trout fillets, bone- and skinless (ap.240 g)
150 g onions
100 ml beef stock (cube)
150 ml double cream
2 eggs, 1 yolk
1 tsp. butter
Cucumber sauce
300 g cucumber
1/2 onion
1 tbsp. dill (chopped)
100 ml beef stock (cube)
1 tbsp. sour cream
 

 

Preheat oven to 180 ° C. Cover ramekins containing 150 ml with butter.
Flans: Peel the onions. Chop onions and trout fillets. Sauté both in 1 tbsp. oil, douse with beef stock and cream and simmer for about 6 minutes. Remove from heat and puree with a hand blender finely. Fold in eggs and yolk and puree again. Season with salt and pepper and fill the ramekins.
Set ramekins in a skillet with a thin bottom and fill with enough boiling water they are half-height in the water. Simmer flans in oven for about 30 minutes.
Sauce: Peel and dice cucumber. Peel onion and chop finely. Fry onion and dill, douse with beefstock and simmer about 3 minutes. Stir in sour cream, mix the sauce, season with salt and lemon juice. Stir in diced cucumber and simmer briefly.
Remove flans from ramekins and serve with the sauce. Garnish with dill.

  
      
     
 

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