Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Grilled trout with grilled potatoes and sauce verde
The Japanese, the greatest fish cooks of all, like to skewer their grilled fish on several skewers so that they are easier to turn. We do the same, except that we opt for delicious local trout.
Cooking time: 1 hour
for the trout
| Ingredients (2 servings) | ||
|---|---|---|
| 1 | trout, filleted | |
| 1 | lemon | |
| 50 | g | butter |
| some | salt | |
| some | parsley leaves | |
| some | dill | |
for the potatoes
| Ingredients (2 servings) | ||
|---|---|---|
| 500 | g | baby potatoes |
| some | olive oil | |
| some | salt | |
for the sauce
| Ingredients (2 servings) | ||
|---|---|---|
| 2 | tablespoon(s) | watercress (or spinach) |
| 1 | tablespoon(s) | chervil |
| 1 | teaspoon(s) | tarragon |
| 300 | g | mayonnaise |
| 1 | tablespoon(s) | chives, chopped |
| 2 | tablespoon(s) | parsley, chopped |
| some | lemon zest | |
| some | salt | |
| pepper | ||
- Place six wooden skewers in water for about 30 minutes.
- Cut the trout fillets in half. Cut the lemon into slices. Thread two fillet halves and a few lemon slices onto three parallel skewers so that the lemon slices are at the bottom and protect the flesh side from too much heat.
- Leave to dry uncovered in the fridge on a rack – the drier the fish skin is, the less it sticks and the crispier it becomes.
- Boil the potatoes until soft and then cook briefly over a direct heat until slightly colored. Garnish with olive oil and a little salsa verde.
- For the sauce verde, finely blend the watercress, chervil and tarragon with a mortar or blender. Add the resulting paste to the mayonnaise. Stir in the chives and parsley. Season to taste with a little lemon zest, salt and pepper.
- Brush the trout lightly on both sides with melted butter and season with a little salt. Grill over a direct heat until the skin is crispy and the lemons have taken on some color.
- Arrange the trout on a plate with the sauce and herbs. Save some of the sauce for the potatoes and serve together.
Wine-Tip
Pale golden yellow, silver reflections. White tropical fruit, ripe gooseberries, some mango, nuances of grapefruit and blossom honey. Juicy, hints of mint and lychee, subtle...
Vulkanland Styria, Austria
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