Recipes

4 trout fillets, 100 g each

100 g salmon trout fillet (cut into 4 pieces)

100 g Black Forest ham

1 small bunch of flat-leaf parsley

150 g nettle or spinach leaves

200 g butter

1 tbsp flour

1 egg

2 tbsp breadcrumbs

For the thyme sauce:

½ finely diced onion

0.5 dl white wine

0.5 dl fish stock

0.5 dl cream

20 g butter

20 g flour

1 small bunch of thyme

Sauté the finely diced onion in butter, add the flour and pour in the fish stock, white wine and cream. Simmer for approx. 3 minutes, season with salt and pepper and finish with the finely chopped thyme. Lightly flatten the trout fillets under cling film and place a slice of wafer-thin sliced Black Forest ham on top of each trout fillet. Place a piece of salmon trout fillet and some chopped flat-leaf parsley on top. Coat the trout fillets in flour, egg and breadcrumbs and fry in a little butter for approx. 4 minutes on each side.

Finely chop the nettle or spinach leaves and sauté in butter, add 2 tbsp vegetable stock. Steam in a closed pan for 2 minutes.

Slice the trout cordon bleu and arrange on the nettle spinach. Spread the thyme sauce around the outside. Serve with homemade pasta or mashed potatoes.

Recipe by Josef Fehrenbach, Gasthof Esche, Hinterzarten
Black Forest Ham Culinary Campaign of the Black Forest Ham Producers' Association