Recipes

4 salmon trout fillets, 150 g each

400 ml clear chicken stock

1 bacon rind from Black Forest ham or ham slices

600 g very small new potatoes

2 thin stalks of leek or a bunch of spring leeks

1 tsp Mondamin

50 g thin slices of Black Forest ham

50 g butter

salt, pepper, olive oil

Skin the salmon trout fillets and remove the bones with tweezers. Clean the leeks and boil the whole stalks in salted water until soft. Rinse in ice water to preserve the green color, squeeze the water out of the leeks and cut them into 1 cm thick slices. Cook the bacon rind in the chicken stock for a few minutes.

Peel the new potatoes, cut into ½ cm thick slices and cook in the chicken stock until soft.
Mix the Mondamin with cold water and pour into the boiling stock until it thickens slightly.
Now stir the cold butter into the stock. Season the salmon trout fillets with salt and pepper and fry in a Teflon pan with olive oil over a medium heat.

Heat the leek slices in the stock and divide into deep plates. Place the salmon trout fillet in the middle. Cut the Black Forest ham into thin strips, sauté briefly in a Teflon pan with a little butter and spread over the salmon trout.

Recipe by Ludwig Bechter, Gasthaus Lamm, Bühl
Photo: Schutzverband der Schwarzwälder Schinkenhersteller