Recipes

Salmon trout / spring leeks:

350 g fillet of fresh salmon trout with skin / without bones

4 thin slices of Black Forest ham cut into strips (1 mm Ø)

300 g young leek cut into 2 mm square leaves

salt, pepper

flour

butter

Wild garlic sauce:

1 handful of wild garlic leaves

4 dl white wine fish sauce

butter

Salmon trout fillet:
Divide the salmon trout fillet into two equal portions, lard with the Black Forest ham strips using a larding or dressing needle. Lightly flour. Briefly fry the trout fillets skin-side down in clarified butter, turn and fry carefully on the flesh side until the trout is cooked but the flesh is still translucent. The ends of the Black Forest ham strips sticking out of the fillet should be slightly crispy. Remove the skin and scrape off the dark areas with a spoon. Now arrange the fillet on the leek with the "skin side" facing down.

Leek:
Cut the young spring leek (the white and light green part of the leek) in half lengthways, wash and dry. Cut off the root and lay the leek flat on the chopping board. Using a sharp knife, cut the leek into small squares - 5 mm on each side. Blanch briefly in salted water, season with salt and pepper and sauté in butter until cooked.

Pike mousseline:
Butter a small dome shape, line with wafer-thin slices of Black Forest ham, fill with pike farce, finish with Black Forest ham. Steam for approx. 7 mins.

Wild garlic sauce:
Briefly blanch a handful of wild garlic leaves and puree finely in a blender with a little softened butter. Mix the wild garlic puree with the fish sauce and add a little whipping cream. Pass through a fine sieve and season to taste again.

Recipe by Gutbert Fallert, Hotel-Restaurant "Talmühle" in Sasbachwalden