SMOKED SPECIALITIES

FISH & MUSSELS SMOKED OVER BEECHWOOD
Smoke is used in the high art of processing fish products. Only the gentle, genuine exposure to the aromatic smoke of burning beech wood provides the product with its unique flavor.

Smoked Sprats in Rapeseed Oil

110g

Delicate Kippers in Rapeseed Oil
110g

Peppered Mackerel Fillets smoked above Beechwood
110g

Smoked Trout Fillets in Rapsseed Oil and own Juice
110g

Smoked Sprats in Rapeseed Oil
190g

Delicate Kippers in Rapeseed Oil
190g

Peppered Mackerel Fillets smoked above Beechwood
190g

Gourmet mussels smoked over beech wood
110g

 

Extraordinary fine recipes by
Chef de Cuisine Uwe Messner

As Chef de Partie, Souschef and Chef de Cuisine in exclusive star restaurants,
Uwe Messner enriched young and old with extraordinary creations. In cooperation
with Larsen Fine Danish Seafood he created a convoncingly selection of uncomplicate
and fine dishes. All refined with our products.

The Soup Kick

SHOPPING LIST FOR 2 SERVINGS:

1 LARSEN Smoked Trout in Vegetable Oil
1 Fennel bulb
1 Leek
1 Orange (organic)
2 Star anise
½ Container cream
½ l Vegetable broth
3 EL Rapeseed oil
Salt, pepper

Level of difficulty: Easy
Preparation time: approximately 20 min.

 

PREPARATION

Take the trout fillets out of the tin and drain them in a colander.Rinse off and quarter one fennel bulb, cut out the stem and cut the quarters into fine strips. Set aside a few fennel leaves for garnishing.

Clean leek, rinse it off and slice the light ends into fine rings. Sauté fennel and leek rings in rapeseed oil. Add broth and star anise, bring to a boil and in a covered pot let boil for 8-12 min. until soft.

In the meantime rinse one organic orange under hot water and peel so thickly that the white skin is also removed. Cut out the fillets over a bowl, in this process collect the juice and squeeze out the rest of the orange.Take the star anise out of the soup and add a little cream.

Purée the soup with a hand blender. Add orange fillets to the soup and season to taste with salt, pepper and orange juice. Put the trout fillets in the soup and warm slightly.

Garnish with fennel leaves.

Uwe Meßner’s wine recommendation: The subtlety of this soup is enchanting and is perfectly rounded off with a glass of Green Veltliner from the Wachau region.