Lachsforellenfilet in einer Nage von Schwarzwälder Schinken mit Lauch und Kartoffeln
Lachsforellenfilet in einer Nage von Schwarzwälder Schinken mit Lauch und Kartoffeln
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Salmon trout à la nage in Black Forest Ham (Schwarzwälder Schinken) with leeks and potatoes

 Recipe by Ludwig Bechter, Gasthaus Lamm, Bühl
 

Ingredients (serves 4)

4 salmon trout filets weighing 150 g each
400 ml clear poultry broth
1 rind from Black Forest Ham or tranches of ham
600 g whole new potatoes
2 thin stalks of leeks or a bunch of spring onions
1 tsp. starch flour
50 g thin slices of Black Forest Ham
50 g butter
salt, pepper and olive oil


Remove the skin from the salmon trout and take away the bones with tweezers.
Wash the leeks and cook them entirely in saltwater. Rinse with ice-cold water in order to preserve the green colour. Squeeze a bit of water out of the leeks and then cut them into 1 cm-thick slices. Boil the bacon rind several minutes in the poultry broth.
Peel the new potatoes, cut them into slices ½-cm thick and boil them in the poultry broth until they are soft.
Stir the starch flour in cold water and pour the mixture into the boiling broth until it begins to thicken slightly.
Then stir the cold butter into the broth.
Salt and pepper the salmon trout filets and fry in olive oil in a Teflon pan at medium heat.
Heat the leek slices in the broth and then place them in soup plates. Put the salmon trout filets in the middle.
Cut the Black Forest Ham into thin slices, briefly sweat in a Teflon pan with a little butter and then spread evenly over the salmon trout.


 

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