Attractive accomodations in the Alps with their own fishing water

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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?

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

Fishing vacation not on the hook yet?

Your vacation request

Current & News

RECIPE: Confit brook trout

RECIPE: Confit brook trout

You’ve been wanting to try a new fish recipe for the longest 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 having fun! ?

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, cut into large 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 to the required size and fry them in olive oil in the following order: eggplant, celery, bell pepper, zucchini, tomato. Season with salt, pepper, sugar, capers and anchovies and finish with vinegar and basil. (Tastes great cold, too).

Riesling soup
Cut the shallots into fine strips and sauté in olive oil. Add bay leaf and diced potatoes, fry briefly, extinguish with Riesling and reduce almost completely. Then add the poultry stock and simmer for 50 minutes, add milk and fresh cream and simmer again for about 10 minutes and mix. Pass through a pointed sieve and season with nutmeg, salt and a squeeze of lemon juice. Before serving, mix again with a few cold butter flakes or a tablespoon of sour cream until frothy.

Brook char
Debone the fillets with tweezers, portion them and marinate with olive oil, salt, pepper, thyme and rosemary. Place on a baking tray, pour another good dash of olive oil over it, seal airtight with cling film and confine in the oven at approx. 72 ° C for 8 to 10 minutes. Before serving, sprinkle a little lemon over it. Mix the fermented, black garlic with a little poultry stock and a splash of lemon juice and chill.

© Photo & recipe: Erlebnishotel Waltershof

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ABENTEUER FISCHWASSER – Österreich

Ossiacher-See-Süduferstaße 59-61
9523 Landskron, Villach Austria

+43 4242 44 200 – 30
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