Braunschweig salmon trout with juniper cream

Ingredients

Directions

1. 1

   Fillet the trout. Wash the sage and dab dry. Brush the meat side of the trout fillets with honey. Sprinkle with salt and lime zest. Place the sage twig on a fillet. Place the fillets with the meat sides on top of each other, wrap tightly with foil. Put them on a board, weigh them down with a second board and put them in the fridge overnight

2. 2

   Finely grind juniper berries in a mortar. Sprinkle with grain and let it swell for about 15 minutes. Peel horseradish and grate finely. Whip cream until stiff. Fold in horseradish and juniper mixture. Season to taste with salt, pepper and lime juice

3. 3

   Remove fillets from the foil and rinse with cold water. Cut trout meat diagonally in thin slices from the skin. Garnish with slices of lime and sage. Add cream. Serve with bread and salad

4. 4

   Waiting time approx. 12 hours