Unadulterated and with plenty of passion. Before the first cock crow greets the day, this keen chef can be found foraging in the forests and mountains, gathering herbs and mushrooms, and harvesting vegetables from her own garden and fresh eggs from the chicken coop. The nature outside her front door is her greatest source of inspiration and the basic ingredient of her down-to-earth dishes. And how do they taste? Simple and splendid all at once.
Thirteen years ago, Claudia followed in the footsteps of her parents. Since then, together with her sister Irene, she has run the Gasthof Waldbichl in Vöran at a lofty 1,500 metres above sea level. Her credo: “conjure something magical that will make our guests happy using natural ingredients.” And it’s a winning formula!
RECIPE
ALPINE MEDITERRANEAN TROUT
stuffed with sage, capers and dried tomatoes and served with roast potatoes
Preparation time
5 min.
Cooking time
15 min.
Ingredients
for one person
1 fresh trout
1 tbsp. capers
1 tsp. dried tomatoes, sliced
1/2 clove of garlic
a little lemon juice
2 mountain sage leaves, sliced
2 small potatoes, boiled (preferably the day before)
herbal salt, ground pepper
sunflower oil
Method
Thoroughly rinse the trout under running water and pat dry with kitchen paper.
Rub the abdominal cavity with lemon juice. Season with salt and pepper and stuff with capers, dried tomatoes, garlic and mountain sage.
Brown the trout well in a pan with a little sunflower oil and, turning occasionally, fry for approx. 12 minutes.
Fry the roast potatoes in a hot pan with sunflower oil on both sides until crisp and season with herbal salt.
Preparation time: approx. 20 minutes
Our tip: If you like, mix finely chopped onions with the roast potatoes and serve them with a little parsley.
Claudia Laner from the Gasthof Waldbichl wishes you “Guten Appetit”!
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