Chicory Stuffed with Salmon Trout Tartare on Basil Crab Sauce

Clean chicory, cut in half and discard stalk.

Cut salmon fillet into fine cubes.

Coarsely chop capers. Chop dill and chives.

Peel and finely dice onion.

Pit olives and cut into quarters.

Cut mozzarella into small cubes.

Cut basil into thin strips.

Peel, core and finely dice tomatoes.

Remove seeds from peppers, clean and cut into small cubes.

Peel crab tails, remove intestines, clean and season with iodized salt and pepper, roast to the point with a little rapeseed oil.

Put the fish cubes in a suitable bowl, add capers, onions, olives, dill, tomatoes, chives, a little bit of lemon juice and a little bit of whipped cream and season with iodized salt and pepper – mix well.

Sauté the chicory with a little bit of canola oil on both sides, transfer to a buttered frying pan and heat. Pile the tartar on the chicory, form mozzarella cubes on top, pour a little vegetable soup and cook in the oven at 160 °C for about 15 to 18 minutes.

Sauté peppers in rapeseed oil until translucent, add basil and pour in vegetable soup, add whipped cream and crab paste and reduce to a creamy sauce.

Dressing:

Place chicory on a flat plate, top with crab tails, pour sauce all around and garnish with basil.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so

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