4 filleted trout weighing 100g each, 100g filleted salmon trout (cut in 4 pieces), 100g Black Forest Ham, 1 small bunch of Italian parsley (flat-leaf parsley), 150g nettles or spinach leaves, 200g butter, 1 tbsp flour, 1 egg,
2 tbsp breadcrumbs
For the thyme sauce: ½ onion chopped fine, 0.5 dl white wine, 0.5 dl fish stock, 0.5 dl cream, 20g butter, 20g flour, 1 small bunch of thyme
Stew the finely chopped onions in butter, add flour and fill with fish stock, white wine and cream. Simmer for about 3 minutes, season to taste with salt and pepper and complete with the finely chopped thyme. Lightly clad the trout filets with saran wrap, and place one slice of Black Forest Ham cut razor thin on each trout filet. Place a piece of salmon trout filet and some chopped Italian parsley on it. Bread the trout filets in flour, egg and breadcrumbs and fry on each side in a bit of butter for approximately 4 minutes.
Finely chop the nettles or the spinach leaves and stew in butter; add 2 tbsp of vegetable stock. Stew 2 minutes in a closed pot.
Cut open the cordon bleu of trout and arrange on the nettle-spinach. Pour the thyme sauce around the outside. Home-made noodles or mashed potatoes go well with this dish.
Recipe by Josef Fehrenbach, Gasthof Esche, Hinterzarten