Trout fillet "Matjes style" with cucumber salad, cucumber ice cream & glazed apple slices

Fichtelgebirgs-Matjes

*Ingredients*:	*Preparation:*
2 pieces of rainbow trout approx. 320g gutted salt, water Matjes ripener (e.g. from Räucherteufel)	Fillet the trout and remove the bones with tweezers. (Alternatively, order ready-filleted fillets from the fishmonger) Weigh the trout fillets and make a pickle: For every 100 g of trout fillet, mix 100 ml of water with 7 g of salt and 5 g of matjes maturing agent from Räucherteufel until all the ingredients have dissolved.

Pickling schedule:
At 21:00, place the trout fillets in the marinade and cover and refrigerate overnight.
The next day (day 1) at 12:00 and 21:00, stir well but carefully
Repeat the process the next day (day 2).
Next day (day 3) at 12:00 noon, do a taste test and then rinse the finished trout fillets well with water and pat dry. Now remove the skin from the fillets and cover with sunflower oil in a clean container and leave to stand for a few hours.

Glazed apple slices

*Ingredients:*	*Preparation:*
2 red apples sunflower oil powdered sugar	Remove the core from the apples using a core corer. Cut the apples into 12 slices of the same size, approx. 3 - 4 mm thick. Heat some sunflower oil in a pan, add powdered sugar and lightly caramelize the apple slices. Leave to cool on some kitchen paper.

Cucumber salad

*Ingredients:*	*Preparation:*
1 cucumber 3 heaped tablespoons of sour cream 50 ml pickle water 1 teaspoon medium hot mustard 2 tbsp chopped dill Salt, pepper, sugar & lemon to taste	Stir the sour cream with the pickle water and mustard until smooth. Season to taste with salt, pepper, sugar and a dash of lemon juice if necessary. Cut the cucumber lengthwise with a peeler. Mix the cucumber strips with the dressing, leave to stand for a while and season if necessary.

Cucumber icecream

*Ingredients:*	*Preparation:*
70 g diced cucumber without seeds 60 g cream (30% fat) 110 g natural yoghurt (2 small leaves of finely chopped mint) (5 g creamed horseradish) 5 g glucose syrup (e.g. from Pati-Versand) salt & pepper	Heat the cream, dissolve the glucose syrup in it and then leave to cool. Puree all the ingredients in a blender and pass through a sieve if necessary. Season to taste with salt and pepper. Pour into the pre-cooled ice cream maker and stir until creamy.

mustard caviar

*Ingredients:*	*Preparation:*
30 ml water 40 ml white wine vinegar 1 garlic clove 5 g salt 1 bay leaf, 2 crushed juniper berries, 3 crushed peppercorns and 3 crushed allspice seeds, 1 small sprig of thyme 60 g mustard seeds 50 g honey	Bring all the ingredients (except the mustard seeds and honey) to the boil and then strain. Then add the honey and mustard seeds, simmer for approx. 5 minutes and pour into sealable jars while still hot. Store in the fridge until ready to use.

Garnish:

Cranberries, mustard caviar, dill, etc.

We hope you enjoy cooking them and wish you bon appétit!

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