11er Crispy Rösti I with salmon roses, zucchini leaves and champagne mousse
Preparation
- Cut a medium-sized zucchini lengthwise into 3 equal parts. Cut leaves out of the peel and dice the remainder finely. Watch our video below to see exactly how this works. Then heat some olive oil in a pan, cook the zucchini leaves, season to taste, remove and keep warm.
- For the champagne mousse: sauté the onions, garlic and flour in butter until glassy, infuse with the cream stock and champagne and boil down to around half the amount. Season and beat to a mousse shortly before serving.
- Place the Rösti Home-Made onto a baking tray with baking paper. Then bake half-way for approx. 10 minutes in a 180 ° C oven.
- For the salmon roses: cut the salmon into approx. 5 mm slices. Then season with salt and pepper and shape a rose from approx. 4-5 slices.
- Take the Röstis out of the oven and press flat with the base of a pan or spatula and press into a circular cookie cutter with a diameter of approx. 6 cm. Then place the salon roses into this.
- Bake the Röstis and salmon roses until done for approx. 8-10 minutes at 180 ° C.
- Arrange the zucchini and salmon röstis on the plate and drizzle with the champagne mousse.
- Decorate the dish at the end with beetroot crisps.
Ingredients
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Salt and pepper
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Eight 11er Röstis as home-made
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Approx. 200 g piece of salmon
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Approx. 1-2 pcs zucchini
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2 onions
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1 clove of garlic
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2 tbs butter
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200 ml vegetable broth
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150 ml champagne
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200 ml cream
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30-50 g cold butter
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Beetroot crisps (buy or make yourself in an oven, deep-fat fryer, pan)
