Recipe Tip: Smoked Trout with Lentils and Speck

Recipe Tip: Smoked Trout with Lentils and Speck

Top Recipe by Karl and Rudi Obauer. All ingredients and tips for getting it right. A fish recipe from Restaurant Obauer in Werfen, Austria.



    1. Step 1

      Soak green lentils and red lentils separately in water.
    2. Step 2

      Lift or pluck the meat off the smoked trout from the bones and break into flakes. Put the bones in a saucepan, add a shallot, the bay leaf and some dried porcini mushrooms. Pour on water so that everything is covered.
    3. Step 3

      Bring to the boil, remove from the heat and leave the stock to stand for about half an hour. Strain stock.
    4. Step 4

      Boil the red lentils in salted water for about one minute, strain and rinse. Cook the green lentils in the same way, but for about 5 minutes. Both types of lentils should be firm to the bite afterwards.
    5. Step 5

      Cut bacon into small cubes. Finely chop one shallot and the garlic clove. Sauté everything with a tablespoon of butter.
    6. Step 6

      Add 250ml of smoked trout stock and soy sauce and simmer gently for 5 minutes. Mix a little tapioca flour in a cup with some icy water until smooth. Stir into the sauce and bring to the boil until thickened.
    7. Step 7

      Add the lentils, bring everything to the boil once, season with salt and pepper, stir in chopped parsley if desired. Heat 125ml of fish stock, mix in 2 tablespoons of butter, season with salt and pepper.
    8. Step 8

      Warm the smoked trout fillets slightly in the oven (they should not get hot) and place them on a plate. Add lentils, pour over the buttery sauce.
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