In this article we are able to present a light and particularly tasty recipe from our adventure fish water member 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 on four plates according to your own taste.

Enjoy your meal!

© Photo & recipe: Hotel Post – Nauders