Ingredients for the rainbow trout
- 1 medium-sized rainbow trout
- 1 litre of water
- 1 bunch rosemary
- 2 cloves of garlic
- 2 organic lemons
- 1 tbsp olive oil
- 1 tbsp butter
- 100 g flour
- 60 g salt
- Pepper
Ingredients for the wild garlic pesto
- 1 bunch of Traisental wild garlic
- 150 ml olive oil
- 30 g walnuts
- 30 g Austrian mountain cheese
- 1 tsp salt
- 1 pinch of chilli
Preparation of the Traisental rainbow trout
- Firstly, a 6% brine is prepared for the fish. To do this, take 60g of salt to one litre of water. Then stir with a whisk until all the salt has dissolved.
- The rainbow trout is soaked for 2 hours and then removed from the brine and patted dry.
- Now heat the pan to the maximum and pour the olive oil into the pan.
- As soon as it is hot enough, dip the fish in flour on both sides and then fry in the hot pan until golden brown on both sides.
- As soon as it is perfectly browned, add the butter, garlic and rosemary to the pan and marinate the trout with the herbs. This means that you place the garlic and rosemary on the fish and baste it with the hot butter for 1-2 minutes.
- Depending on the size, the fish is then placed in the oven preheated to 180° for about 5-8 minutes, stuffed with lemons and herbs.
- To serve, cut a fresh lemon in half and wrap in permeable paper. Present the rainbow trout on a wooden board with rosemary, homemade pesto, briefly roasted lemons and freshly ground pepper.
Preparation of wild garlic pesto
- Firstly, wash and dry the wild garlic and cut into small strips.
- Roast the walnuts in a pan until golden brown and grate.
- Then finely grate the mountain cheese and mix with the wild garlic and walnuts.
- Finally, add the salt, chilli and olive oil to the bowl and blend well.
- Season with more herbs to taste and then enjoy.
