Trüsche in Wild Garlic Crust
Trüsche in wild garlic crust is a recipe with fresh ingredients from the appetizer category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 trüsche (or alternatively eel fillets about 300 g)
- Salt
- white pepper
- a little butter (for the pan)
- 12 spring onions
- 25 g butter
- 10 ml rosé wine
- 2 bunches wild garlic
- 60 g soft butter
- 120 g white bread crumbs
- 30 g shallots
- 25 g butter
- Salt
- ground pepper
- a splash of lemon juice
Instructions
-
1.
Carefully remove the trüsche. The large cream-colored liver is a delicacy and should be cooked separately. Clean the fish under running cold water and cut off the heads with a knife. At the junction, loosen the tough, leathery skin from the flesh slightly and pull it away from the body in a strong tug with a cloth as you would with eel. Trim the fins. Season the trüsche with salt and pepper.
-
2.
Preheat the oven or grill to 200°C (gas setting 3-4). For the crust, rinse the wild garlic, shake off excess water, finely chop it and mix with all other crust ingredients. Spread the mixture over the trüsche and press down. Place the fish in a buttered baking dish and bake for 8 to 15 minutes depending on size.
-
3.
Wash and trim the spring onions, glaze them in butter and deglaze with rosé wine.
-
4.
Peel the shallots, finely chop them and sauté in butter; add the liver with salt, pepper and lemon juice, cook briefly. Plate one fish on spring onions and top with liver and shallots.
