Marie's Trout Fishschnackas

Ingredients for 8 peoples

Fine trout filling with herbs

• 750gr pink or white trout fillet (Hans fish farm in Soultzeren)
• 500gr fresh cream 35% cold
• 100gr egg white
  
• 17gr fine salt
  
• 1gr pepper
• 2 large tablespoons of a mixture of chopped fresh herbs: chives, parsley, dill, chervil.

Lasagne dough (you can make it yourself or buy it pre-cooked in the shops in sheets)

• 500gr household flour
• 5 eggs
• 7gr salt

Preparation

To make this recipe it is best to use a blender.

1. 1. Making the pasta dough

• Mix all the ingredients in the blender until the dough comes away from the edges.
• Take out the pasta dough and crush it with the palm of your hand.
• Form the dough into a ball and let it rest while you make the filling.

2. Making the fine trout stuffing

• Prepare the trout fillets. Remove the bones, skin and greyish parts of the fillets, cut them into cubes
• Chop the herbs
• Prepare the cream and egg white
• Place the trout cubes in the blender and blend for 40 seconds
• Add the egg white, salt and pepper and blend for 30 seconds
  
• Ajouter le crème bien froide et les herbes hachées 30 secondes.

The filling should be fine and smooth. Pour into a bowl and chill.

3. Preparing the trout Fishschnackas

• Roll out the pasta dough as thinly as possible (1 to 2 mm) without making holes
• Cover with the filling and roll into a sausage (like a rolled biscuit). Glue the edges with water
• Wrap the sausages in plastic wrap and steam them for 25 minutes.
• After cooking, cut into slices of 2 to 3 cm and serve with a wild garlic cream.

Bon appétit

Table des Malker Munster