Rübezahl at home: Aniseed & Trout
INGREDIENTS FOR FOUR SERVINGS
- 2 brown trout
- 50 g star anise
- 10 g caraway seeds
- 5 g thyme (dried)
- 5 g laurel
- 5 g fennel seeds
- 5 g peppercorns (black)
- 40 g brown sugar
- 50 g sea salt
- 1 teaspoon lemon zest
INGREDIENTS FOR CUCUMBER CAVIAR
- 300 g cucumber
- 50 g crème fraîche
- salt, pepper, chili, dill,
- finely chopped shallots
This is a well-known phenomenon: when the holiday is over, we revel in memories. "Remember? And the food!" To savour the vacation once again at home, we have a favourite for you: marinated brown trout. Easy to prepare and just sensational! By the way, for the kitchen of Rübezahl, the brown trout is sourced from the Roßhauptner Mangmühle.
PREPARING THE TROUT
Fillet the trout and remove the bones.
Mix all the spices. Place the fillets side by side in a tray and cover with the spices. Cover the tray with cling film and place in the refrigerator for 24 hours. Take out the fillets, carefully clean them with a paper towel and sprinkle them with lemon zest. Then cut into the desired shape.
PREPARING THE CUCUMBER CAVIAR
Peel the cucumbers and remove the core. Cut the cucumber halves into fine cubes. Then mix with the shallots and crème fraîche and season to taste with the aforementioned spices. Dollop on to the trout fillets.
Happy cooking!