Cold Cucumber Foam on Tomato Compote with Smoked Trout

A great fish recipe to make yourself:

Cucumber foam: dice the cucumber without peeling. Blanch briefly in boiling hot salted water, rinse and drain well. Season with salt, chili, white balsamic vinegar and grated lemon peel.

Whisk all together finely, shape into a straining cloth and drain (approx.

300 ml). Season the clear cucumber juice perhaps with salt and freshly ground pepper. Soak the gelatine in cold water, squeeze it out, warm it up with the white wine and let it melt. Add everything to the cucumber stock form and stir until smooth. put everything together on ice and beat until creamy.

Just before the gelatin begins to set, fold in the whipped cream. Pour the quantity into a mold and refrigerate with the lid closed for about 3 hours.

Note from Christina: The quantities and instructions for the tomato compote and trout fillets are missing! Therefore, add the quantities of your choice.

Tomato compote: saute shallots in oil until translucent, add honey and tomato juice, season with salt. Cook until syrupy. Grease a baking tray with oil, spread the tomato quarters evenly on it, sprinkle pepper, thyme and garlic evenly over the top. Dry at 120 °C for 5-8 min. Mix the dried tomatoes with the cooked sauce and cool.

Dressing: Roll up the skin of the trout fillet to the end, but do not remove it, and place the fillet in the center of the plate. Cut 2 gnocchi from cucumber foam

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