Südtiroler Apfel PGI and trout tartare with horseradish
A fresh recipe with Südtiroler Apfel PGI, finely diced trout, creamy horseradish sauce and crispy rye bread.
Baking/cooking time: 15 min
Ingredients
For the tartare:
- 125 g trout
- 1 apple from Südtiroler Apfel PGI (SQ159 variety)
- a little dill
- salt
- pepper
- olive oil
For the horseradish sauce:
- ½ onion
- 75 ml white wine
- 75 ml vegetable stock
- 150 g cold butter
- horseradish to taste
- pepper
- salt
To serve:
- 1 to 2 slices rustic rye bread
For the tartare:
- 250 g trout
- 2 apples from Südtiroler Apfel PGI (SQ159 variety)
- a little dill
- salt
- pepper
- olive oil
For the horseradish sauce:
- 1 onion
- 150 ml white wine
- 150 ml vegetable stock
- 300 g cold butter
- horseradish to taste
- pepper
- salt
To serve:
- 2 to 3 slices rustic rye bread
For the tartare:
- 500 g trout
- 4 apples from Südtiroler Apfel PGI (SQ159 variety)
- a little dill
- salt
- pepper
- olive oil
For the horseradish sauce:
- 2 onions
- 300 ml white wine
- 3000 ml vegetable stock
- 600 g cold butter
- horseradish to taste
- pepper
- salt
To serve:
- 4 to 6 slices rustic rye bread
Created by Klemens Gruber
Preparation
For the tartare:
- Clean the trout and cut it into small cubes.
- Cut the apple, including the skin, into small cubes. Finely chop the dill.
- Mix all the ingredients together, add olive oil and season with salt and pepper. Use equal parts trout and apple and add the remaining ingredients to taste.
For the horseradish sauce:
- Reduce the onion, pepper, white wine and vegetable stock in a saucepan.
- Add the horseradish to the reduction and leave to infuse for 10 minutes.
- Strain through a fine sieve, heat again and blend in the cold butter. Season with salt.
- For the crispy croutons, cut the bread into cubes and briefly fry in olive oil.