Trout Quartet with Brown Trout, Pasta Leaf, Leaf Spinach and Trout Caviar

For the pasta dough, knead flour with wheat semolina, egg, egg yolks, a pinch of salt and as much water as needed to form a fairly firm dough. Wrap in plastic wrap and refrigerate for at least 1 hour. Roll dough out thinly on a floured work surface and cut into 20 squares (about 8 x 8 inches in size). Starting from one corner, roll up across to the opposite corner, brush the seam with egg and press down well. For the sauce, reduce the Noilly Prat with white wine to one third. Pour in fish stock and reduce again to about 150 ml. Stir in horseradish and thicken with cold butter. Season to taste with salt. Meanwhile, salt and pepper the carefully boned fish fillets and place them skin side down on a plate coated with oil. Cover with foil and cook in a preheated oven at 85 °C for about 15-20 minutes. Meanwhile, cook the pasta rolls in plenty of boiling salted water until al dente, but do not quench. Heat butter in a pan and toss the washed, well drained spinach in it until it collapses. Salt and add pasta rolls briefly. Arrange both decoratively on plates and add the fish fillets with or without skin, as desired. Drizzle with the prepared sauce and place caviar next to it. Garnish with parsley.

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