Marinated Fried Trout with Bamberger Kipferl

For those who love strawberries:

Cut the vegetables – i.e. carrots, leeks, celery and onions – into matchstick-sized strips (in julienne strips).

Drizzle the trout fillets with the juice of one lemon and turn them to the other side in the flour and breadcrumb mixture. Heat a large frying pan dry, then heat the oil in it. Fry the trout fillets for 2 minutes on each side until golden brown. Then put the fillets into a large bowl. Spread the dill sprigs evenly over them.

In the same frying pan, sauté the vegetable strips with the spices for two minutes. Extinguish with Riesling, clear soup and vinegar, season with salt, sugar, pepper and Pernod. Do everything in about 4 min. This marinade should taste very hearty seasoned. Cooled down form the marinade over the trout fillets.

Cover the baking dish with kitchen foil. Put to cool for one night (but also a short time of soaking at least but 120 minutes is possible.

Make the potatoes with the skin, then peel them.

Serving: On each plate a trout fillet form, over it vegetable strips and a tiny bit of stock of the marinade. Next to each two small potatoes.

Cooks: This dish was prepared by Benedikt Freiberger and Sebastian Dinkhoff at Davert Jagdhaus in Münster-Amelsbueren.

Address: Davert Hunting Lodge

Wiemannstrasse 4

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