Wallerterrine with Trout Caviar

Ingredients

• 1 Carrot
• 100 g Celery Root
• 1 bay leaf
• 3 Juniper berries
• 200 ml dry white wine
• 500 g pike fillet (skinless)
• 500 g trout fillet (skinless)
• 6 sheets gelatin
• 4 onions
• 2 tbsp Vegetable oil
• 2 tbsp wine vinegar
• Salt
• ground pepper

Instructions

1. 1.

   Peel and dice the carrots and celery root or slice into rounds. Combine with bay leaf, juniper berries, white wine and about 250 ml water; bring to a boil and simmer gently for about 10 minutes.

2. 2.

   Rinse the pike and trout fillets and pat dry. Cut each lengthwise into strips about 3 cm wide. Place in the broth and let them cook for about 5 more minutes. Remove from broth, cool, then strain the broth through a sieve and add water as needed to reach 400 ml.