Marinated Shashimi from the brook trout

Remove the loins from the brothel filet. Prepare 10% saline solution from 100 g salt and 1 liter of water and add lime leaves. Heat briefly and allow to cool, then place the fillets for 8 minutes.

For the marinade cut the red onion finely and mix with the elderberry blossom syrup, rice oil, lime abrasion and juice, salt, chilli and the kafirlimettenblättern. Check the consistency with xatan or colds. Just add the coriander green to the end.

For avocado cream, peel the avocado and process the meat into a cream. Finely chop the garlic and coriander and add to the cream. Season with salt, chilli, lime rubbing and juice.

For the caramelised camomile blossom, heat the lauter sugar and slowly caramelise the blossoms.

Cut bread very thinly, cut out and slowly roast in olive oil. Then add the salad on the plate.