Two kinds of field carrots with carrot puree and smoked trout fillet pieces on a cream-colored plate, arranged with golden cutlery on a dark blue tablecloth

Carrots two ways with cheese dip and smoked trout

Name: Carrots two ways with cheese dip and smoked trout
Total time: 45 min
Yield: 6 Portions
Ingredients: 1pcs. Smoked trout fillet; 500g Carrots, peeled and diced; 4pcs. Small carrots, peeled and halved; 150ml Whipping cream; 150ml Vegetable stock, clear; 1tbsp. Butter; 1pinch Pepper Black, Whole; 1pinch Sea Salt, Coarse; 1tsp. Bourbon Vanilla Sugar; 0.5tsp. Cayenne Pepper, Ground; 1pinch Nutmeg, Ground; Vegetable oil; 250ml Milk; 3tbsp. Bergkäse cheese, grated; 1pinch Sea Salt, Coarse; 1pinch Pepper Black, Whole

35—45 Min

Nutmeg, Ground

This duo of carrots is the ideal way to kick off a meal at Christmas or any other winter celebration. Tender halved carrots are paired with carrot puree and a seasoned cheese dip, then combined with a mild smoky fillet of trout.

Ingredients 6 Portions

1 pcs.Smoked trout fillet
500 gCarrots, peeled and diced
4 pcs.Small carrots, peeled and halved
150 mlWhipping cream
150 mlVegetable stock, clear
1 tbsp.Butter
1 pinchPepper Black, Whole
1 pinchSea Salt, Coarse
1 tsp.Bourbon Vanilla Sugar
0.5 tsp.Cayenne Pepper, Ground
1 pinchNutmeg, Ground
Vegetable oil
For the cheese dip
- 250 mlMilk
- 3 tbsp.Bergkäse cheese, grated
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole

Preparation

1
Bring the diced carrots to the boil with the cream and the stock and cook until soft.
2
Season with cayenne pepper, nutmeg and salt to taste.
3
Blend into a very smooth puree with a hand blender and then mix in the butter.
4
Season the quartered carrots with salt and vanilla sugar. Rub with vegetable oil and grill on a baking sheet in the oven at 160°C (320°F) for around 12 minutes.
5
Boil the milk and mix in the cheese until it forms a creamy sauce. Season with salt and pepper to taste.
6
Warm the smoked trout fillet in the oven at 50°C (122°F) for a few minutes before serving.