Roasted filet of trout

with green asparagus spears, cream of asparagus and potato-wild garlic pockets

For the pasta dough you mix flour, eggs, yolk and salt and knead the mass until it gets smooth. For the filling you mix the sieved potatoes with cream cheese, yolk and Maizena corn oil and spice it with salt and pepper.
Chop wild garlic and use your Moulinette mixer to mix it with olive oil.
Use your pasta maker to form 10cm-wide pieces and spread them with egg. Afterwards you place a bit of the filling in the middle of the dough (every 5cm). Fold up the dough and use a pastry cutter to make small pockets. Press lightly on the edges of the pockets.
Boil for about 5 minutes in salt water, strain and toss in olive-wild garlic paste.

Cut the tips of the asparagus, boil them firm to the bite, strain them, toss them in butter and spice them with a little salt.
Chop 8 pieces of asparagus spears and 2 shallots and boil them in fish juice until soft. Add crème fraiche and spice with salt, Cayenne pepper and lemon. Afterwards mix with a hand blender and sieve.

Salt, pepper and flour the filets of trout. Heat butter and olive oil in a coated pan and put the filets (on their skin) into the pan and roast them until crisp. Turn the filets afterwards and steep in the pan for a short time.

Put the filets of trout with the tips of asparagus and wild-garlic pockets on pre-warmed plates and serve with cream of asparagus sauce.

The Ute and Ernst Siegesleitner Family hope that it turns out well !

Weinhaus Attwenger
Leharkai 12, 4820 Bad Ischl
Tel/Fax: +43 (0)6132 23327
webmaster@weinhaus-attwenger.com
www.weinhaus-attwenger.com

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