Carrot – Ginger Soup with Smoked Eel Galantine

Cut the pike-perch fillet into cubes, season, add the egg white and freeze for a short time. Grind the pike-perch fillet in the cutter, gradually add the whipped cream until the desired consistency is reached. Then pass the mixture through a sieve and mix with the remaining ingredients and season again. Lay out the savoy cabbage leaves on cling film and spread thinly with the farce. Lay the cut eel fillets on the farce, coat again and wrap in foil and roll up tightly. To prevent water from penetrating, wrap the roll in aluminum foil.

Put a small saucepan of water on to boil.

Place the roll in the boiling water and leave on the stove for about 1 minute, remove from the stove and leave in the water for another 10 minutes or so (you may want to weigh the roll down with a small plate so that it is completely submerged in the water). Remove roll from water and keep in foil until further use. Remove peel from carrots, onions and fresh ginger and chop into small pieces.

Sauté the chopped vegetables briefly in butter. Put the spices in a bag and tie it (it will be easier to remove them later) and add it to the vegetables. Cut the lardo in half and simmer as well, now extinguish with the white wine and reduce briefly, then fill up with the veal stock and simmer everything together for about 1 hour at a moderate temperature.

Related Recipes:

Pike Perch Baden Style with Homemade NoodlesHave fun preparing this mushroom dish! Gut and scale the pike perch. Clean the mushrooms and cut them into... Pike Perch on Vegetable Bed in Parchment PaperFor pike perch on a bed of vegetables in parchment paper, wash the pike perch fillets, pat dry and remove any... Pork Tenderloin Wrapped in Zucchini1. chop the chives into fine rolls. Remove tendons and skin from pork tenderloin. Cut head and tip of... Fish Terrine with Spinach and SalmonCut fish fillets into cubes, season with juice of one lemon, salt and pepper. Mix in portions with sauce... Pike-Perch with Man Mushroom Peas From the OvenPeel the potatoes, cut into large cubes and cook in boiling salted water for about 8 minutes. Drain and fill... Lake Constance Fish Terrine TricolorFor the Lake Constance fish terrine, dice pike and salmon trout meat and marinate with salt, pepper, cayenne... Salmon in Sauerkraut CoatSauerkraut in a saucepan with water for 10 min soft lightly, remove and drain. Roughly dice 2/3 of the salmon... Salmon Tip Cabbage Wrap in Mustard SauceCut the salmon into four equal portions (medallions). Parry the brown parts of the salmon and mix with the... Salmon Tartlet with Wild Rice and Lemon Saffron SauceFor the salmon tartlets, wash the fish fillets, pat dry. Cut the salmon into coarse cubes, the light fish... Fried Pike Perch Fillets on Vegetables with Horseradish SauceDivide the pike-perch fillet into portion pieces, season them with salt, pepper and juice of one lemon...