After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port at the »Bootshaus« in Traunkirchen.
| Ingredients | ||
|---|---|---|
| 4 | lake trout fillets with skin, approx. 120 g each | |
| 1 | salt block (approx. 30 × 10 cm) | |
| Ingredients | ||
|---|---|---|
| 4 | waxy potatoes | |
| 1 | shallot | |
| 125 | ml | white wine |
| 20 | g | chives |
| 30 | g | butter |
| 20 | g | Parmesan |
| Beef stock | ||
| Salt | ||
| Ingredients | ||
|---|---|---|
| 125 | ml | beef stock |
| 50 | g | butter |
| 100 | g | spring herb paste |
| Ingredients | ||
|---|---|---|
| 2 | tablespoon(s) | crispy pork crackling |
| 2 | pickled onions (red and white) | |
Heat the salt block and place the trout fillets skin-side down on top. Cook gently until the fish is translucent and perfectly glazed.
Peel the potatoes and cut them into fine cubes. Sweat them in butter with the diced shallots, gradually adding the white wine and allowing it to reduce continuously. Add beef stock little by little while stirring constantly, then cover with a lid and cook until creamy. Finish with butter and Parmesan, then season with chives and salt.
Bring the stock to a boil for the herb sauce, then blend in the butter and herb paste. Season to taste and serve immediately.
Remove the skin from the fish and arrange the fillets over the potato risotto and herb sauce. Garnish, if desired, with radish slices, pickled grilled onions, fresh herbs, and crispy crackling.
Tip:
Falstaff wine recommendation:
A juicy Pinot Blanc with subtle walnut notes pairs beautifully with the lake trout. Ideally, choose a slightly fuller-bodied wine with a few years of bottle age.
