Summary

Ingredients

• 500 g carrot (s)
• 50 g iner in one piece
• 1 tablespoon oil (rapeseed oil)
• 1 stick cinnamon
• salt
• 150 ml white wine, drier
• 800 ml vegetable stock
• 3 tablespoon maple syrup
• 300 ml milk
• 150 ml Cremefine for cooking
• 100 ml apple juice if necessary
• cardamom
• 3 trout fillet (s), smoked
• 150 g cream cheese
• Lemon juice
• salt and pepper
• 3 tablespoon walnuts
• 0.5 ½ bunch chives
• 3 tablespoon peanuts (wasabi peanuts)
• 1 carrot (s)

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Instructions

1. For the carottes au lait, clean, peel and cut the carrots. Peel and roughly chop the ginger.
2. Heat the oil in a pot. Sweat carrots and ginger in it. Then salt, deglaze with white wine and add the cinnamon stick. Let it boil down a little and pour in the vegetable stock. Simmer over medium heat until the carrots are tender. Take out the cinnamon stick, add Cremefine and puree the soup with the hand blender. Season to taste with maple syrup, cardamom and salt and strain through a sieve. If the soup is too thick, add the apple juice if necessary.
3. Warm up the milk (do not boil) and froth.
4. Now divide the soup into 6 large coffee cups and place the milk foam on top with a spoon.
5. For the trout truffles, cut the trout fillets into small cubes. Mix well with cream cheese, salt, pepper and lemon juice. Roll out hazelnut-sized balls from this mixture with moistened hands.
6. Grind the walnuts and wasabi peanuts in a blender. Cut the chives into small rolls. Roll the trout balls in it.
7. Clean the carrot and cut it diagonally into slices.
8. Place the trout balls on the carrot slices and serve with the soup.