Events Weather Webcams Order catalogues
Food-and-wine-trout-Avelengo-Verano-Merano2000-dp Trout “alpine-mediterranean style” Trout “alpine-mediterranean style” Trout “alpine-mediterranean style”

Trout “alpine-mediterranean style”

filled with sage, capers and dried tomatoes with fried potatoes

Ingredients
for 1 person

1 fresh trout
1 tablespoon capers
1 teaspoon dried tomatoes, sliced
½ clove of garlic
2 sheets fresh sage, sliced
some fresh lemon juice
2 boiled potatoes (the day before), cut in thin pieces
sunflower oil
herbal salt, pepper from a mill
Preparation
Rinse trout under cold running water; pat dry with paper towels.
Season the trout inside with lemon juice and salt. Fill it with capers, dried tomatoes, garlic and sage.
Heat the sunflower oil in a pen and cook the trout for about 12 minutes, flipping it from time to time.

Preheat a pan with sunflower oil. Fry the potatoes while turning them over gently twice during cooking. Add some salt and when the slides turn golden, the potatoes are ready.

Our tip: Roasted potatoes with onions is also a delicious combination. Serve them with fresh parsley.

Enjoy your meal! Claudia Laner – Gasthof Waldbichl

Download recipe
Trout alpine-mediterranean
Did you find this content helpful?
Thank you very much for your feedback!
Thank you!
Let your friends participate ...
Share the whole story or only part of it, let your friends know what inspires you!