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.

Ingredients

• 2 whole smoked trout
• 50 g bacon
• 100 g green lentils
• 100 g red lentils
• 2 shallots
• 0.5 l fish stock
• 1 clove(s) garlic
• parsley
• dried porcini mushrooms
• tapioca flour
• 3 tablespoon butter
• 3 tablespoon soy sauce
• 1 bay leaf
• black pepper, freshly ground
• salt

Steps

1. Soak green lentils and red lentils separately in water.
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. Bring to the boil, remove from the heat and leave the stock to stand for about half an hour. Strain stock.
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. Cut bacon into small cubes. Finely chop one shallot and the garlic clove. Sauté everything with a tablespoon of butter.
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. 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. 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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