RIVER TROUT FILLET WITH LUKEWARM POTATO-ONION-HERB SALAD
Sophl’s grandfather’s favorite dish was fresh trout – which he always prepared himself. After her life-changing experience in the Ötztaler Ache, Sophl knew she was capable of following in his footsteps. That’s why she later ventured into cooking and succeeded with the trout on her first try. Full of euphoria and joy, Sophl was now eager to share the secret recipe with the guests of Lebe’oetz.
For dessert, she came up with a very special creation – vanilla ice cream with salted caramel and popcorn.
RIVER TROUT FILLET WITH LUKEWARM POTATO-ONION-HERB SALAD
Sophl’s grandfather’s favorite dish was fresh trout – which he always prepared himself. After her life-changing experience in the Ötztaler Ache, Sophl knew she was capable of following in his footsteps. That’s why she later ventured into cooking and succeeded with the trout on her first try. Full of euphoria and joy, Sophl was now eager to share the secret recipe with the guests of Lebe’oetz.
For dessert, she came up with a very special creation – vanilla ice cream with salted caramel and popcorn.
FOR THE TROUT
2 pcs trout fillet
1 pinch of salt and pepper
2 tbsp olive oil
FOR THE SALAD
500g potatoes
200g onions
3 tbsp olive oil
lemon zest of half a lemon
parsley, dill
DIRECTIONS
Preparation
-
baking tray, cutting board, knife, pot, bowl, colander
Salad Dressing
-
finely chop the dill and parsley and mix with olive oil, mustard, salt, pepper and lemon zest to make a dressing
Prepare the Salad
-
boil potatoes in well-salted water until done
-
after cooking, strain the potatoes and let them cool off a bit
-
then peel and cut into fine slices
-
peel the onions, cut them in half and slice into fine slivers
-
to blanch onions, bring a pot of water to the boil and place the onions in the boiling water for about 10 seconds
-
then remove onion slivers from the water with a ladle and place them in a bowl of ice water for another 10 seconds
-
after the ice bath put the onion slivers on a piece of kitchen paper to remove the excess water
-
mix the potatoes and onions with the dressing and season with salt and pepper if necessary
Prepare the Fish
-
preheat fan oven to 200°C
-
while the oven is heating up, wash the trout fillet, dab dry and remove any fishbones if necessary
-
season well on both sides with salt and pepper, place the two fillets on a baking tray and drizzle with olive oil
-
cook the marinated fish in the preheated oven for about 15 minutes
Taste – Arrange – Enjoy
FOR THE TROUT
2 pcs trout fillet
1 pinch of salt and pepper
2 tbsp olive oil
FOR THE SALAD
500g potatoes
200g onions
3 tbsp olive oil
lemon zest of half a lemon
parsley, dill
DIRECTIONS
Preparation
-
baking tray, cutting board, knife, pot, bowl, colander
Salad Dressing
-
finely chop the dill and parsley and mix with olive oil, mustard, salt, pepper and lemon zest to make a dressing
Prepare the Salad
-
boil potatoes in well-salted water until done
-
after cooking, strain the potatoes and let them cool off a bit
-
then peel and cut into fine slices
-
peel the onions, cut them in half and slice into fine slivers
-
to blanch onions, bring a pot of water to the boil and place the onions in the boiling water for about 10 seconds
-
then remove onion slivers from the water with a ladle and place them in a bowl of ice water for another 10 seconds
-
after the ice bath put the onion slivers on a piece of kitchen paper to remove the excess water
-
mix the potatoes and onions with the dressing and season with salt and pepper if necessary
Prepare the Fish
-
preheat fan oven to 200°C
-
while the oven is heating up, wash the trout fillet, dab dry and remove any fishbones if necessary
-
season well on both sides with salt and pepper, place the two fillets on a baking tray and drizzle with olive oil
-
cook the marinated fish in the preheated oven for about 15 minutes
Taste – Arrange – Enjoy
“With this light Fish dish, we recommend
the beautifully delicate and spicy ‘Am Berg Grüner Veltliner 2020’
from the Bernhard Ott VINEYARD in Wagram, Lower Austria.”
“With this light Fish dish, we recommend
the beautifully delicate and spicy
‘Am Berg Grüner Veltliner 2020’
from the Bernhard Ott VINEYARD
in Wagram, Lower Austria.”
Can’t get enough of Lebe’genuss?
Each of our apartments has its own character, its own story and therefore its own dishes.
We don’t want to withhold these from you and invite you to browse through the recipes of the other apartments as well.
Can’t get enough of Lebe’genuss?
Each of our apartments has its own character, its own story and therefore its own dishes.
We don’t want to withhold these from you and invite you to browse through the recipes of the other apartments as well.