Home . Press . Imprint . Sitemap 
print Page
 Saibling-Lasagne mit knusprigem Vulcano Schinken an Jungzwiebel Ragout  brook trout lasagne with crispy vulcano ham on young onion ragout 

BROOK TROUT LASAGNE WITH CRISPY VULCANO HAM ON YOUNG ONION RAGOUT

Time required: 45 minutes

brook trout lasagne with crispy vulcano ham on young onion ragout

Ingredients for 4 persons:

8 brook trout filets weighing 70g, 24 thinly cut slices of Vulcano ham, cooked noodle paste sheets, 3 bunches of young onions, 1 diced tomato, 1/16l white wine, nutmeg, a little sugar, butter, Styrian walnut oil, lemon juice and flour

PREPARATION

Season the filets with salt and lemon juice and roll in flour. Fry on the flesh side in walnut oil, turn and keep warm. Briefly fry the Vulcano ham.

For the onion ragout:
Wash and clean the young onions. Half them and lightly sauté in butter. Add a little sugar and deglaze with white wine. Pour cream over and season with salt, pepper and nutmeg. Stir in the diced tomato and season to taste.

TIP

As the ideal culinary accompaniment, we recommend:
2007 Rhine Riesling from the company’s own winery. Pale straw yellow, fine scent of vineyard peach, pronounced acidity structure

Share  
Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
Facebook
Flickr
Agrarmarkt Austria