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!
- 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
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.
© Photo & recipe: Hotel Post – Nauders