Recipes Waterfall trout
Preparation of trout: Wash the trout under cold running water and pat dry. Season both the inside and the outside with pepper and salt. Fill with a ...
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Ingredients
- 4 Trout, ca. 300 grams each, gutted and cleaned
- 700 g Potatoes from the Niedereben organic farm in Rablà/Rabland
- 2 Radicchio di Treviso (Italian red chicory)
- 1 bunch Arugula
- 2 Sun-dried tomatoes
- 12 Capers
- 4 Garlic cloves
- 40 g Flour for dredging
- ¼ liter Oil for roasting the trout
- 1 tbs Extra-virgin olive oil from Trentino – for the radicchio
- 1 bunch Parsley
- Butter from the Lagundo dairy
- Salt
- pepper
- 4 Untreated lemon slices
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