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 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, 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. (Also tastes super cold.)

Riesling soup
Cut the shallots into fine strips and sauté in olive oil. Add bay leaf and potato cubes, 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