© Kulinarik ©TVB Attersee-Attergau
Ein Paar genießt ein Glas Wein an einem gedeckten Tisch am See.

Roasted filet of trout

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

Ingredients for 4 Persons:

Fillets of trout:

  • 4 trout fillets at 150 grams each
  • Salt, pepper
  • Flour for dusting
  • 2 tbsp. of olive oil
  • 1 tbsp. of butter

Potato-Wild Garlic-Pockets:

  • 250 grams of coarse-grained flour
  • 2 eggs, 1 yolk
  • ½ teaspoon of salt
  • 300 grams of boiled, sieved potatoes
  • 250 grams of herbal cream cheese
  • 1 yolk
  • ½ teaspoon of Maizena corn oil
  • Salt, pepper
  • 1 fistful of wild garlic
  • 1/8 litre of olive oil


  • 24 spears of green asparagus
  • 1 tbsp. of butter, salt

Asparagus Sauce

  • 6 spears of asparagus
  • 2 shallots
  • ¼ litres of fish juice (or chicken juice or instant soup)
  • 1/8 litre of crème fraiche
  • Juice of ½ a lemon
  • Salt, Cayenne pepper



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 !

Familie Ute und Ernst Siegesleitner
Weinhaus Attwenger
Leharkai 12, 4820 Bad Ischl
Tel/Fax: +43 (0)6132 23327