Juicy Trout Double Decker

A harmonious composition by Alois Ertl, junior chef at the Gidibauer farm in Hauzenberg: trout with earth apple, basil, Wammerlspeck garlic puree and chanterelles in white balsamic sauce.

This is how it’s done: clean the trout fillets under cold water, dry them and marinate them in a tiny bit of juice from a lemon. Then dry them repeatedly, place two of the basil leaves on each of four of them and cover them with the other fillets. Now wrap the resulting “double-decker” twice with the thin slices of weiner. Rest, because now comes the sauce, meanwhile make the peeled potatoes already in salted water.

Wash well the trout carcasses, that is what is left after filleting, and sauté them with the onions, leek and garlic clove in a little bit of olive oil until colorless, season lightly with salt, add the wine. Add 0.25 liters of cloves, water, bay leaf and basil stalks. Stew everything at low temperature for 15 minutes, drain, add the balsamic vinegar and cook everything together now over high temperature by half. If only ready fillets are available, the same procedure on the basis of ready fish stock (then the water can be left out). As a final step, season with salt, juice of one lemon, balsamic vinegar and cayenne. Beat the sauce with the ice-cold butter flakes just before serving.

Next it’s time for the fish, which is first lightly dredged in flour and dan

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