Have you been wanting to try a new fish recipe for a long time?
Then watch out: in this article we are presenting a delicious recipe from our South Tyrolean member company Adventure hotel Waltershof before: Confit brook trout.
We hope you enjoy cooking and enjoying yourself! 🙂

INGREDIENTS:

4 brook trout fillets
Some olive oil
Fresh thyme and rosemary
Herbal salt, pepper, lemon

Caponata
1 tomato
1 celery stalk
1 zucchino
1 piece of red and yellow pepper
1 eggplant
2 tbsp Taggiasche olives
1 tbsp capers and anchovies
1 tbsp roasted pine nuts
Salt, pepper, sugar, wine vinegar
Chili oil, basil, garlic

Riesling soup
2 shallots
500 ml dry Riesling
1 floury potato, coarsely  Cut into cubes
1 liter of poultry or vegetable stock
100 ml of fresh cream
100 ml milk
1 lemon, nutmeg,  Bay leaf

PREPARATION:

Caponata
Cut the vegetables into the required size and cut into  Fry in olive oil in the following order: eggplant,  Celery, bell pepper, zucchini, tomato. With salt, pepper,  Season sugar, capers and anchovies as well as with vinegar and  Finalize the basil. (Also tastes super cold.)

Riesling soup
Cut the shallots into fine strips and dip in olive oil  sauté. Add bay leaf and potato cubes,  Briefly roast, extinguish with Riesling and almost all of it  let reduce. Then with the poultry stock  Pour in and simmer for 50 minutes, milk and fresh cream  add and simmer again for about 10 minutes and  mix. Pass through a pointed sieve and with nutmeg,  Salt and a squeeze of lemon juice to taste. before  serving with a few cold butter flakes or  Mix a tablespoon of sour cream again until frothy.

Brook char
Debone the fillets with tweezers, portion and with  Marinate the olive oil, salt, pepper, thyme and rosemary. on  put a tray, another good dash of olive oil  pour over it, seal airtight with cling film  and confection at approx. 72 ° C in the oven for 8 to 10 minutes. before  top with a small squeeze of the lemon before serving  give. The fermented, black garlic with a little poultry stock  Mix with a squeeze of lemon juice and chill.

© Photo & recipe: Erlebnishotel Waltershof