French toast with smoked mackerel and Speck Alto Adige

Course: starter
Style: modern
Level of difficult: difficult
Preparation time: 60 min.
Created by: Foodblogger

     

Print  
  French toast of Vinschgerle with smoked mackerel and Speck Alto Adige



For the apple remoulade:
½ egg 
½ T prepared mustard
salt
sugar 
75 ml sunflower oil 
½ T white wine vinegar
¼ apple 
1 dill pickle
some dill pickle juice 
1 green onion (only the white part)
some freshly grated horseradish
For the French toast:
1 Vinschgerle (Alto Adige rye rolls) 
½ egg
50 ml milk
butter for frying
For the smoked mackerel:
1 fresh mackerel
salt
pepper 
1 cl Calvados
smoke meal (from a fishing supply shop)
For the scallops:
2 scallops
some Schüttelbrot crumbs
sunflower oil for frying
Further ingredients:
Speck Alto Adige PGI, thinly sliced
apple, thinly sliced
green onions (only the green part), julienned
For the apple remoulade:
1 egg 
1 T prepared mustard
salt
sugar 
150 ml sunflower oil 
1 T white wine vinegar 
½ apple 
1-2 dill pickles
some dill pickle juice 
2 green onions (only the white part)
some freshly grated horseradish
For the French toast:
1-2 Vinschgerlen (Alto Adige rye rolls) 
1 egg 
100 ml milk
butter for frying
For the smoked mackerel:
2 fresh mackerel
salt
pepper 
2 cl Calvados
smoke meal (from a fishing supply shop)
For the scallops:
4 scallops
some Schüttelbrot crumbs
sunflower oil for frying
Further ingredients:
Speck Alto Adige PGI, thinly sliced
apple, thinly sliced
green onions (only the green part), julienned
For the apple remoulade:
2 eggs
2 T prepared mustard
salt
sugar 
300 ml sunflower oil 
2 T white wine vinegar 
1 apple 
2-4 dill pickles
some dill pickle juice 
4 green onions (only the white part)
some freshly grated horseradish
For the French toast:
2-4 Vinschgerlen (Alto Adige rye rolls) 
2 eggs 
200 ml milk
butter for frying
For the smoked mackerel:
4 fresh mackerel
salt
pepper 
4 cl Calvados
smoke meal (from a fishing supply shop)
For the scallops:
8 scallops
some Schüttelbrot crumbs
sunflower oil for frying
Further ingredients:
Speck Alto Adige PGI, thinly sliced
apple, thinly sliced
Green onions (only the green part), julienned
 

Preparation

For the remoulade, mix the egg yolk with mustard, salt and sugar. Beat with a whisk and add the oil drop by drop at first, then in a thin stream until mayonnaise is formed. Season with white wine vinegar, salt and sugar. Finely cube the apple, pickles and the white of the green onions. Mix, along with some dill pickle juice and horseradish, into the mayonnaise, and season to taste. For the French toast, slice the Vinschgerle into 8 slices about 1 cm thick. Whisk the egg and milk and season with salt. Coat the bread slices with the egg-milk mixture and fry in butter until crisp. Cut into thick strips. For the smoked mackerel, clean, skin, bone and filet the fish; season with salt. Sprinkle the smoke meal in a foil-lined wok and sprinkle it with Calvados. Put the grill insert and the lid on and heat until the meal starts smoking. Reduce the heat, place the mackerel filets on the grill insert and smoke for about 20 minutes with the lid on. Cut into pieces. Remove the scallops from theirs shells, clean them and remove the coral. Salt the scallops and roll one side in the Schüttelbrot crumbs. Heat the oil in a pan and fry the breaded side first; turn and fry until transparent. Place some onion greens and a slice of apple on each plate. Distribute the remoulade on this and build a tower of the French toast, mackerel pieces and Speck Alto Adige PGI slices on top. Top with a scallop and garnish with onion greens.

During the smoking process, it is very important to have good ventilation. Working under the range hood with the fan on is a good idea. Using a kettle barbecue is also possible. If you halve the Vinschgerle and dunk the sliced surface in the egg mixture to fry in the butter, you can serve the dish as a hamburger. Layer the fish, remoulade, apple, onion, Speck Alto Adige PGI and scallop on the lower half of the bread and top with the other half.

 

Ready to try something new?

See more Speck recipes ...

Breadsticks with Speck Alto Adige PGI

Breadsticks and speck

Perfect for any party, this is a quick and simple finger-food recipe: Homemade crispy Grissini breadsticks wrapped with Speck Alto Adige ...

Potato pizza with Speck Alto Adige PGI

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!

Rocket, Granny Smith apple and Speck Alto Adige PGI

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

Potato gnocchi with Speck Alto Adige PGI sauce

Potato gnocchi with speck

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...

Speck-flavoured dumplings with Speck Alto Adige PGI

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served in the jar!

South Tyrolean Speck burger

South Tyrolean speck burger

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...

South Tyrolean Speck-flavoured dumpling soup

Speck-flavoured dumpling soup

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.

Gentleman’s hash with Speck Alto Adige and beef tenderloin

Gentleman’s hash with speck

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

Ravioli with salted cod, South Tyrolean pancetta and potatoes

Spelt ravioli with salted cod

Drizzled with melted butter, sprinkled smoked ricotta and garnished with crispy South Tyrolean pancetta bits ... Mhmmm ...