An Austrian Fish-Specialty!

Crispy Weissensee Trout in Curry Froth with avocados and pineapple, plus rice stick

Serves 4:

4 Tranchen of lake trout (preferably from the Weissensee lake!!) à 150 g

Salt, lemon pepper, 2 tbsp. butter and a little sunflower oil

Curry sauce: 2 tbsp. spring opnions, finely chopped

1 tbsp. ginger, finely chopped

1/2 liter vegetable stock

1/4 liter coconut milk, unsweetened

A little coriander

Sesame seed oil

150 g pineapple & 100 g avocados, diced

Dry white wine & Noilly-Prat

Curry powder, salt

Lightly sautée the spring onions in a little sesame seed oil. Add the ginger and continue to sauté, then add a good tablespoon of madras curry powder and deglaze with a dash of white wine and Noilly-Prat. Reduce and then top up with vegetable stock. Simmer. When the sauce has been halved in volume, add the coconut milk and stir thoroughly. Add salt as desired.

Season the fish and sauté in a little sunflower oil with the skin side down. Reduce heat. Turn the fish, add butter and broil until crispy with the top heat turned up – the fish should be juicy but not brown!

For the rice stick: cook approx. 100 g of rice in orange juice, season moderately and tuck into spring-roll pastry. Fry in hot sunflower oil.

Warm up the diced pineapple and avocados, tip into a dish and then pour on the frothed curry sauce. Add the fish and garnish with the rice stick and chopped coriander.