Amuse Gueule with trout fillet

Amuse Gueule with trout fillet

For amuse gueule with trout fillet it is best to use round pumpernickel bread. Amuse Gueule can be served as a small appetizer. Spread pumpernickel bread as thinly as possible with butter, as smoked trout fillet already contains fat. The butter only serves to make the salad hold better. Wash and dry lettuce hearts. Place the tips of the lettuce leaves on the pumpernickel slices. Cut the smoked trout fillet into pieces. Arrange on the salad. Heat corn oil in a frying pan. Briefly crack the shell of the quail eggs with a sharp knife. Carefully score the firm white skin underneath. Open quail eggs and fry at low temperature. Sprinkle a pinch of salt on the egg white. Arrange the quail eggs on the amuse gueule with trout fillet. Garnish the amuse gueule with cress.

Servings: 8, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
63 kcal
5 g
6 g
4 g

(C)opyright by Marions Kochbuch