Recipe Tip: Salmon Trout with Chard, Chanterelle Ragout and Pappardelle

Recipe Tip: Salmon Trout with Chard, Chanterelle Ragout and Pappardelle

Top Recipe for 4 Persons by Max Natmessnig. All ingredients and tips for getting it right. Max Natmessnig, chef at the Rote Wand Schualhus in Lech, central Austria, is known for his innovative dishes. In the Falstaff cookbook he shares his recipe for salmon trout with chanterelles and homemade pasta.



    1. Step 1

      Remove any bones from the salmon trout fillet, cut into 4 serving pieces and season with salt and pepper.
    2. Step 2

      Heat the clarified butter in a pan and fry the fillets carefully, skin-side down, over a medium heat, pressing down lightly with a spatula to fry the skin to an even brownness. Cook for 4–5 minutes depending on the size.
    3. Step 3

      Just before serving, add the butter and swirl the pan gently, turning the fillets in the liquid butter to coat.
    4. Step 4

      Heat the clarified butter in a pan and gently fry the shallots and chanterelles until the shallots are translucent and the chanterelles are browning. Add the chard and fry briefly until the chard is just tender.
    5. Step 5

      Add the butter and toss the ragout in it to coat.
    6. Step 6

      Roll out the pasta dough thinly using a pasta machine, cutting it into 3cm wide pappardelle.
    7. Step 7

      Boil the pappardelle in a large pan of salted water for about 3 minutes then drain well. Toss in the butter to coat.
    8. Step 8

      Heat 1 tbsp butter of the butter in a saucepan and gently fry the shallot. Pour in the wine, bring to the boil, simmer for 1 minute to reduce, then add the vegetable stock.
    9. Step 9

      Now mix in the cold butter a piece at a time and use a hand blender to make a frothy, buttery sauce. Taste and season with lemon juice, sugar, salt and pepper.
    10. Step 10

      Serve the trout on the pappardelle with the chard and chanterelle ragout, topped with the foamy sauce.
    11. Step 11

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    14. Step 14

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