Graef SKS 700, Operating Instructions Manual

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51
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Fried sea trout with beetroot carpaccio, mandarins,
pecan nuts and lamb’s lettuce
For the arctic char:
1 arctic char filet with skin,
without bones, approx. 800 g
1 tablespoon of clarified
butter
1 tablespoon of butter
Salt, pepper
For the beetroot:
3 tubers of mixed beetroot
(yellow-red and ring beet-
root)
80 g lamb’s lettuce
2 mandarins
3-4 tablespoons of roasted
pecan nuts
2 tablespoon of honey
40 ml almond oil
1. Wash the filet, pat dry and cut into eight tranches. Season with salt. Heat up the clarified
butter in the pan and fry the tranches for 2-3 minutes on the skin side. Then turn, season
with pepper and add the butter. Wet the fish with butter for a further 2-3 minutes let shortly
simmer in the pan without heat.
2. Peel the beetroot and cut into thin slices by means of the Graef universal cutter and the
MiniSlice attachment at level 0.5. Lay out the plates alternately with the beetroot.
3. Read out the lamb’s lettuce. Squeeze out a mandarin, peel the second one, cut out the filets
and mince. Coarsely chop the nuts. Make a vinaigrette from mandarin juice, honey, oil and
season with salt, pepper. This can be done very well in a Graef milk frother by selecting
the setting “cold stirring”.
4. Apply 1/3 of the vinaigrette to the carpaccio. Mix up the remaining ingredients of the
beetroot with each other and distribute them on it. Finally, add two tranches of fish each
and serve quickly.