Cold Cucumber Foam on Tomato Compote – *

A great fish recipe to make yourself:

(*) Cold cucumber foam on tomato compote with smoked trout.

Roughly dice the cucumber without peeling. Blanch briefly in boiling hot salted water, rinse in ice cold water and drain well. Season with salt, chili, white balsamic vinegar and grated lemon peel. Whisk all together until fine, shape into a straining cloth and drain – should yield about 350_ml of juice, when preparing for 4 people.

Season the clear, slightly greenish cucumber juice perhaps with salt and freshly ground pepper to taste. Soak the gelatin in cold water, squeeze it out, warm it with the white wine and let it melt. Add everything to the cucumber stock and stir until smooth. put everything together on ice and beat until creamy. Just before the gelatin begins to set, fold in the whipped cream. Pour the mixture into a mold, cover with plastic wrap and refrigerate for about three hours.

Divide the tomato compote (see below) evenly among plates. Cut out dumplings from the cucumber foam and place them on the compote. Arrange the smoked trout fillets on top and garnish with frisée and dill tips.

Tomato compote:

Sauté the shallots in canola oil without letting them color.

Add the honey, season with salt and extinguish with tomato juice.

Boil until syrupy and cool.

Place the tomato quarters on a baking tray coated with canola oil and season with pepper and garlic, sprinkle with thyme leaves. Add the para

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