Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Eggs marinated in beetroot with horseradish cream and smoked trout
Colored eggs – but without the shell! Thanks to the marinade made from beetroot, the hard eggs are particularly tasty and colorful.
Cooking time: 2 hours 45 minutes
INGREDIENTS FOR THE BEETROOT EGGS
| Ingredients (4 servings) | ||
|---|---|---|
| 750 | ml | water |
| 250 | ml | apple cider vinegar |
| 1 | beet (raw or pre-cooked) | |
| 1 | pinch | of salt |
| spices of your choice: peppercorns, juniper berries, caraway seeds, whole | ||
| 4-8 | eggs | |
INGREDIENTS FOR THE HORSERADISH CREAM
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | ml | whipping cream |
| 1 | pinch | of salt |
| horseradish, freshly grated | ||
| 1 | pinch | of black pepper |
INGREDIENTS FOR SERVING
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | baby leaf mixed salad |
| 200 | g | smoked trout fillets |
| zest and juice of 1 organic lemon | ||
| olive oil | ||
| sea salt flakes | ||
- Mix the water, vinegar and the beet cut into 1-centimeter pieces, salt and spices in a pan and bring to boil for 1 minute. Leave to cool.
- Cook the eggs in boiling water for 6 to 8 minutes. Rinse, peel and place in the cooled beetroot mixture. Store in the fridge in an airtight container for at least 2 hours, but preferably for 1 day. The length of time the eggs are stored determines the color intensity of the eggs, but also the taste.
- Beat the whipped cream with a pinch of salt until stiff, mix with the horseradish and pepper and chill until ready to serve.
- To serve, halve the eggs, place the washed salad on the plates, place the horseradish cream on top of the salad using two small spoons or a piping bag and garnish with the halved eggs, trout pieces, lemon zest and sea salt flakes.
- For an additional marinade, simply mix 1 part lemon juice with 2 to 3 parts olive oil and drizzle over the salad.
Tip:
Wine Tip
ROTER VELTLINER Wagram Ried Scheiben 2022 – 93 Falstaff points
Winery MagerlBright medium golden yellow, silver reflections. Delicate notes of nougat and caramel, ripe yellow tropical fruit, a hint of blossom honey, candied orange zest. Juicy, elegant, white stone fruit nuances, fine acidity, mineral and persistent, certain ageing potential, a versatile food wine.
magerl.cc, 15 euros
