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

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RECIPE: Pickled Stillebach trout fillet

RECIPE: Pickled Stillebach trout fillet

In this article we may present a light and particularly tasty recipe from our ADVENTURE FISHWATER member establishment Hotel Post****-Nauders: Pickled Stillebach trout fillet with cucumber spaghetti and cucumber gel.

We wish you all the best!


INGREDIENTS:

  • 2 pieces. Trout
  • 1 lemon
  • Salt, pepper & dill
  • Cane sugar
  • 1 tbsp Martini Bianco
  • Curing salt
  • 2 field cucumbers
  • 1 tbsp gelespessa
  • 2 tbsp citrus oil



PREPARATION:

Fillet the trout and use a pair of tweezers to pluck the remaining bones. Then season with salt, lemon, martini, salt, pepper and dill.
Cover with cling film and weigh down. Let it steep for 48 hours.
Juice a field cucumber and mix it up with Gelespessa.

Tear the other field cucumber into spaghetti with a spaghetti peeler. Then marinate with salt, pepper and citrus oil.
Arrange the trout fillet and the garnish on four plates according to your own taste.

Enjoy it!

© Photo & recipe: Hotel Post – Nauders

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