Ceviche with trout and asparagus
Ingredients for 4 people
2 kg white asparagus
750 ml water
250 ml white balsamic vinegar
1 tbsp. salt
1 tsp. granulated sugar
Lemon slices (1 slice lemon per glass)
400 ml elderberry vinegar
24 g fresh chilli
90 ml white wine vinegar
6 g salt
37 g lemon juice
2 g black peppercorns
2 trout fillets
12 white asparagus spears
6 sprigs fresh dill
Coriander blossoms as a garnish
Peel the asparagus and bring all the ingredients to a boil (apart from the lemon slices). Pour the asparagus into sterilised jars.
Add the lemon slice and pour in the hot broth. Close the jars tightly. The asparagus can now be stored for several months in a cool place.
Mix all the ingredients and let sit for 24 hours.
Remove the skin and bones from the trout fillets and cut into thin slices. Cut the pickled asparagus into thin strips or slice thinly lengthwise.
Pluck the dill and set aside.
Arrange the trout slices in a circle on the plate, place the asparagus on top and garnish with dill, trout caviar and coriander blossoms. Pour the elderberry dressing over the top.
Recipe: Jonathan Burger, Hirschen Hotel Schwarzenberg
Freshly cooked asparagus can also be used instead of pickled asparagus.