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Attractive accomodations in the Alps with their own fishing water

Fishing vacation not on the hook yet?

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Attractive accomodations in the Alps with their own fishing water

Fishing vacation not on the hook yet?

Your vacation request
Attractive accomodations in the Alps with their own fishing water

Fishing vacation not on the hook yet?

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RECIPE: Brook trout on asparagus

RECIPE: Brook trout on asparagus

In keeping with the asparagus season, Karl Baldauf, owner of the ABENTEUER FISCHWASSER member establishment Hotel Post in Nauders in Tyrol, reveals one of his personal favorite recipes: Brook trout on asparagus.
Good succeed! :-)

INGREDIENTS:

  • 500 g asparagus
  • 150 ml beef soup
  • 150 g butter
  • salt
  • some lemon juice
  • 1 tbsp. chopped chervil
  • 4 ready-to-cook brook trout fillets (approx. 220 gr each)
  • pepper from the grinder

PREPARATION:

1. Wash and peel the asparagus, cut off the ends approx. 2 cm and boil the waste with 1/2 l of water. Collect the brew and

2. mit der Rindsuppe, 50 g Butter, Salz und Zitronensaft aufkochen und die Spargelstangen darin kochen. (Je nach dicke der Spargel 8 bis 10 min). Dann die Stangen dritteln und

3. das hintere Drittel mit dem Sud im Mixer pürieren, 50 g Butter zufügen und aufmixen.

4. Die schönen Spargelstücke in die aufgemixte Sauce geben, mit Kerbel bestreuen und warm halten.

5. rinse brook trout fillets, remove any bones with tweezers, cut away fins and the thin belly flaps.

6. Die Filets mit Zitronensaft, Salz und Pfeffer würzen.

7. Heat the rest of the butter in a pan, place the fillets skin down in the pan and fry over medium heat until the skin is crispy, turn and then for about 1 min. roast meat.

Then arrange on preheated plates, add the asparagus that have been kept warm and serve. As a side dish, small young potatoes in their skins.

Good Appetite!

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