Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Rösti with fried salmon, salad and horseradish fraiche
Meatless crisping: This rösti has nothing to hide from any roast when it comes to crispiness. The silky salmon is a wonderful contrast; if you want it vegetarian, simply leave it out.
Cooking time: 30 minutes
Ingredients for the rösti
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | Potatoes, floury |
| 0.5 | teaspoon(s) | black pepper, finely ground |
| 15 | g | Clarified butter or normal butter, melted |
| 60 | g | Clarified butter or half butter, half vegetable oil for frying |
Ingredients for the salmon
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | Salmon fillet, approx. 2.5 cm thick |
| 0.5 | teaspoon(s) | Olive oil |
| Sea salt | ||
| Pepper, freshly ground | ||
Ingredients for the horseradish fraîche
| Ingredients (4 servings) | ||
|---|---|---|
| 125 | g | Crème fraîche |
| 2 | tablespoon(s) | Horseradish, freshly grated (or 2 tsp grated horseradish from a jar) |
| Peel of ½ lemon, finely grated | ||
| 1 | teaspoon(s) | Capers, drained (+extra for garnish) |
| Salt | ||
| Black pepper, freshly ground | ||
Ingredients for the salad
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | Watercress, rocket or an Asian lettuce mix |
| 0.5 | bunch | Dill, leaves plucked off |
| Juice of the grated ½ lemon that was used for the horseradish fraîche | ||
| Salt | ||
| Olive oil | ||
- Preheat the oven to 160 °C.
- Place the salmon on a baking tray, drizzle with olive oil and sprinkle with salt and pepper.
- Place the salmon in the oven and roast for about 8 to 10 minutes. Remove and leave to rest for a few minutes.
- Peel the potatoes and grate them with a kitchen grater, making sure you get the longest possible strands. Squeeze out as much liquid as possible by hand and mix with the pepper and melted butter.
- Melt half of the clarified butter in a shallow, non-stick frying pan (ideally 26 cm) over a medium heat.
- Add the potato mixture to the pan. Spread evenly, but do not press down too firmly. Smooth with a rubber spatula. Roast for about 10 to 12 minutes until the underside is crispy, lifting the edges with a spatula to check.
- Cover the pan with a flat plate or board that is larger than the pan. Press the plate against the top of the pan while holding the handle of the pan and turn the pan over safely in a single movement. Melt the remaining clarified butter in the pan, then slide the rösti back in and fry the raw side for a further 10 minutes until golden and crispy.
- Whisk the crème fraîche, horseradish, lemon zest and capers in a small bowl. Season to taste with salt and pepper.
- Sprinkle the washed salad leaves and dill with lemon juice and a dash of olive oil and season with a little salt.
- Place the rösti on a platter, sprinkle generously with sea salt flakes, top with the salad and garnish with the fried salmon. Sprinkle with additional capers and serve with the crème fraîche.
