Recipes

60 g salmon fillet

60 g zander fillet (without skin and bones)

Pepper mill

Finely chopped tarragon

8 slices of thinly sliced Black Forest ham

lemon

Chartreuse:

4 stainless steel rings of 5 cm Ø

Butter for spreading

Diced Black Forest ham and onions

50 g savoy cabbage

cream

Nutmeg, a little salt

pepper mill

9 pieces of cooked macaroni

60 g fish farce

approx. 30 chanterelles:

Olive oil, butter

salt/pepper mill

100 ml fish sauce

2 tbsp red wine glacé made from red wine and port reduction

Cut the salmon and zander into bars approx. 10 cm long and 1 ½ cm wide. Turn the pieces of zander in a little finely chopped tarragon and then place them on top of each other or together with the salmon in a mosaic. Place two thinly sliced slices of Black Forest ham next to each other and twist the fish mosaic into them.

Make a fish sauce from the seasoned zander fillet and cream.

Butter the stainless steel rings, chill and butter again. Then place the pieces of macaroni, cut to 3 cm long, next to each other inside the rings.

Chill again for a short time. Then spread with a little fish sauce. Cook the savoy cabbage, cut into strips, blanched and squeezed out, with the Black Forest ham, diced onion and cream to make a slightly creamy vegetable.

Clean the chanterelles and sauté in olive oil with a little butter until translucent.

Fry the salmon and pike-perch mosaic over a low heat for approx. 6 mins. on all sides, then drizzle with fresh lemon, keep warm and leave to rest for approx. 3 mins. Cover and place the macaroni in a buttered dish in the hot oven for approx. 3 mins. Then remove, place on a warm plate, fill with the cooked savoy cabbage and carefully remove the ring.

Cut the fried fish mosaic into three equal slices and arrange on the plate with the glazed chanterelles.

Finish with the tarragon fish sauce and the red wine glacé.

Recipe by Alfred Klink, Colombi Restaurant, Freiburg im Breisgau
Black Forest Ham Culinary Campaign of the Black Forest Ham Producers' Association