Summary

Ingredients

• 200 g fish fillet (s) (haddock fillet)
• 30 g North Sea shrimps
• 150 ml fish stock
• 100 ml wine, Riesling Kabinett, dry
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 0.25 ¼ bell pepper (s), red
• 0.25 ¼ bell pepper (s), green
• 3 sheets gelatine, white
• 2 sprigs dill
• Pepper, white from the mill
• salt
• sugar

Print Recipe Pin Recipe

Instructions

1. This is an amuse gueule, the greeting from the kitchen and the beginning of a menu. This was always a great surprise for my guests and most of them would have liked to have had more.
2. Whether this brawn is just delicious or a feast for the palate depends primarily on the quality of the fish stock, Riesling and vinegar. So make the fish stock yourself if possible and not use the well-known ready-made products. The guests will thank you.
3. Bring the fish stock, white wine and bay leaf to a boil. Wash haddock fillet, pat dry, cut into small bite-sized pieces and let simmer in the stock for 2-3 minutes over low heat.
4. Take the haddock pieces out of the stock and spread them on a deep plate together with the crabs.
5. Soak the gelatine according to the instructions on the packet.
6. Cut the paprika into cubes about 5 mm and blanch in the fish stock for 2 minutes. Pour the fish stock through a fine sieve, remove the bay leaf and drain the diced pepper. Season the brew with balsamico bianco, sugar, salt and pepper to taste sweet and sour. Bring the stock to the boil and dissolve the gelatine in it.
7. Cut the dill into small twigs and place on the plate with the pepper cubes. Pour hot fish stock over it. Leave to set in the refrigerator for about 3 hours.
8. Small wholemeal bread or pumpernickel squares with a garnish of shrimp and caviar paste and a good tartar sauce also taste great with it.
9. (The whole plate has about 300 calories)