Cornet Waffles with Fish Cream and Caviar
Cornet waffles with fish cream and caviar is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- Pflanzenöl (zum Frittieren)
- 60 g Haselnusskerne
- 8 großes Blatt Filo-Teig
- 2 Eigelbe
- 400 g weißes Fischfilet (nach Angebot)
- 400 ml trockener Weißwein
- 2 EL Weißweinessig
- Salz
- 1 Stiel Dill
- 200 g Doppelrahmfrischkäse
- 3 EL Schlagsahne
- Pfeffer (aus der Mühle)
- 1 TL Zitronensaft
- 8 TL Forellenkaviar
Instructions
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1.
Heat the oil in a pot or deep fryer to about 170°C. Chop the hazelnuts. Cut the filo sheets into circles with a diameter of about 15 cm. Beat the egg yolks and brush one side of each circle thinly with them. Wrap the brushed side outward around a cornette mold, press overlapping edges lightly together, and fry in hot fat until golden brown. Drain, immediately roll in hazelnuts, carefully remove the mold, and cool on a wire rack.
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2.
Wash the fish. Bring white wine with vinegar to a boil, season, and let the fish cook once in it. Cover and let stand off‑the‑heat for about 15 min. Remove the fillet, drain, and cool. Flake with two forks and chill in the refrigerator for 30 min.
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3.
Meanwhile wash dill, shake dry, and pluck leaves from stems. Blend the fish fillet with cream cheese and sour cream in a blender or food processor until smooth and fine. Season with salt, pepper, and lemon juice. Using a squeeze bottle, decorate the cornets (spray decoratively), garnish with dill and trout caviar. Serve, for example, by inserting into a hollowed‑out pumpkin filled with coarse salt.
